• girlmelanie

Cornbread Cheesy Waffles

Updated: Jun 24




Who loves breakfast food for dinner? This gal! I honestly can eat breakfast food all day long. I joined this fun foodie collab on Instagram, and the theme was breakfast for dinner, and I knew I wanted to make something with waffles. Not just any other waffles, though. If you are new to this blog, welcome and hit the, subscribe button and don't forget to follow me on Instagram @pes.catarian.diet. This is where I share fun and easy delicious recipes for the whole family, 2-3 times a week. Anyways, it's been hot here in Lathrop, but today is the coolest it has been since the beginning of the month (75 degrees F). Before becoming a pescatarian, my favorite brunch food entry is chicken and waffles! I was a fried chicken kind of girl. But anyway, I came across this recipe on Pinterest, but I made some simple swaps to make this macro-friendly.


For this recipe, I used one box of KRUSTEAZ honey cornbread. This cornbread mix is the perfect blend for these waffles! The recipe box called for one whole egg, milk, and oil or butter. The FIRST swap I made is instead of using one whole egg, I used 1/4 cup of egg substitute; why? Because it's only 25 calories per every 3 tbsp, with 0 fat, 0 carbs, and 5g of protein. Regular one whole egg is about 70-90 calories, with 5g fat, 0 carbs, 5g protein. The SECOND swap I made is I used original almond milk instead of regular milk because it's only 60 calories for every cup, with 3g of fat, 8g of carbs, and 1g of protein. Regular 2% milk, depending on which brand, varies about 120-140 calories per cup, with higher fat content and carbs. The THIRD swap I made is I used 1/3 cup of regular plain greek yogurt instead of oil or butter. Greek yogurt is an excellent source of calcium, and it has double the amount of protein. Lastly, I did add some fat-free mozzarella cheese in the mixture to make this a cheesy honey cornbread goodness for the chili toppings.



Ingredients:

  • 1 box KRUSTEAZ honey cornbread mix

  • 1/4 cup egg substitute

  • 1/2 to 2/3 cup almond milk (after 1/2, keep an eye out and add a little more milk to achieve the consistency you want).

  • 1/3 cup greek yogurt

  • Fat-free mozzarella cheese

  • Olive oil spray (for the waffle maker)


Direction:

  1. Pre-heat waffle maker

  2. Mix all of the ingredients in a bowl

  3. Use cooking spray and spray waffle grates (which will help the batter from sticking).

  4. Spoon about 1/4 cup into the waffle maker

  5. Cook for about 2 minutes or so, cook until golden brown.

Toppings:

  • 1 can of Amy's organic chili (medium vegetarian)

  • 1 cup Organic great northern beans

**Heat in a skillet together**


Garnish (optional):

  • Shredded fat-free mozzarella cheese

  • Sour cream

  • Green onions



If you enjoyed this, please remake it and tag me on Instagram. I'd love to share your creation.


Think healthy, not thin!


Mel


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