Ingredients
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Waffles
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1 (8.5-ounce) package corn Bread
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1 large Egg
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½ cup whole Milk
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2 tablespoons Vegetable Oil
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Topping
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4 tablespoons (½ stick) Unsalted Butter
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¾ cup finely chopped Onion
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½ cup finely diced Carrots
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⅓ cup finely diced Celery
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¼ cup all-purpose Flour
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1½ cups whole Milk
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½ teaspoon Kosher Salt
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⅛ teaspoon poultry Seasoning
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3 cups cubed cooked Chicken
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½ cup frozen Peas
Directions
Unlike today, where waffles are almost always served during breakfast, from the ’30s through the ’50s, it was common to see waffles served alongside different meats or vegetables for dinner. While waffles for dinner still appear in Southern cuisine, this dish has the throwback vintage charm of an oft-forgotten favorite.
Steps
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1
Done
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Preheat a Belgian electric waffle iron. Preheat the oven to 200ºF. |
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2
Done
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For the WafflesIn a small bowl, combine the corn bread mix, egg, milk, and vegetable oil and whisk until smooth. Set aside while the waffle iron heats. |
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3
Done
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For the ToppingIn a small saucepan, melt the butter over medium heat. Add the onion, carrot, and celery and cook, stirring, until the vegetables are softened, about 4 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour has been completely absorbed, about 1 minute. Gradually stir in the milk, salt, and poultry seasoning and cook, stirring, until the mixture has thickened, about 3 minutes. Pour into an oven-safe dish. |
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4
Done
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Stir the cooked chicken and peas into the topping and keep warm in the heated oven. |
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5
Done
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Use half the waffle mixture to make the first waffle, following the manufacturer’s instructions. Remove the waffle and transfer it to the oven to keep warm while you make the second waffle. |
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6
Done
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To serve, place two quarters of each waffle on each serving plate and top with a scoop of the chicken mixture. Serve immediately. |
