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chicken and waffles stuffed cornbread

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

I created some ultimate new chicken and waffles recipes. The first recipe is in the style of stuffed cornbread. It's great with a side of scrambled eggs, hash browns and grits for breakfast. In each of these recipes, I decided to use cane syrup instead of maple syrup.

yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For chicken and waffles stuffed cornbread

  • 8
    frozen round waffles, toasted
  • 1 Tbsp
    plus 3/4 cup pure cane syrup, divided
  • 2 Tbsp
    grated Parmesan cheese
  • 2 Tbsp
    margarine
  • 1 bag
    frozen (all-white meat) popcorn chicken
  • 1 Tbsp
    creole seasoning
  • 1 tsp
    poultry seasoning
  • 2 tsp
    black pepper
  • 2 box
    corn muffin mix
  • 1/4 c
    vegetable oil
  • 1 c
    2% milk
  • 1 c
    whipped cream cheese
  • 2 lg
    eggs
  • 8 oz
    sharp cheddar cheese, shredded

How To Make chicken and waffles stuffed cornbread

  • 1
    Preheat oven to 375 degrees F. Coat a 9x13-inch baking pan with cooking spray.
  • 2
    Cut the waffles into quarters. Place them in the baking pan. Drizzle with 1 Tbsp cane syrup and sprinkle with Parmesan cheese.
  • 3
    Melt the margarine in a medium saucepan over medium heat. Add the popcorn chicken and cook for 5 minutes until tender. Season with creole seasoning, poultry seasoning, and black pepper. Set aside.
  • 4
    In a large bowl, combine the corn muffin mix, vegetable oil, milk, cream cheese, eggs and remaining cane syrup; whisk well for 2 minutes until blended.
  • 5
    Stir in the cooked popcorn chicken and shredded sharp cheddar cheese. Pour into the waffle pieces in the baking dish.
  • 6
    Bake for 25 minutes or until a toothpick inserted the center comes out clean. Cool at least 8 minutes before serving.
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