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A featured shot of stacked cornbread waffles with crispy chicken and syrup pouring over the top.

Cornbread Waffles and Chicken

Jessie Winstead
These cornbread waffles and chicken are a quick and easy twist on the classic Southern dish, made with Jiffy mix and crispy chicken nuggets for a delicious meal in minutes!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 454 kcal

Ingredients
  

  • Nonstick cooking spray
  • 1 package Jiffy Cornbread Mix
  • 1 tbsp sugar
  • 1 large egg
  • ⅔ cup milk
  • 1 tablespoon vegetable oil
  • 24 chicken nuggets frozen

Instructions
 

  • Heat your waffle iron to medium-high heat and lightly grease it with nonstick cooking spray.
  • In a large bowl, combine Jiffy cornbread mix, sugar, eggs, milk, and vegetable oil. Stir until just combined—don’t overmix!
  • Pour batter into the waffle maker, close the lid, and cook for about 2-3 minutes, or until the waffles are golden brown and crisp.
  • While the waffles cook, place the chicken nuggets on a rimmed baking sheet and bake or air-fry them according to package instructions.
  • Top the cornbread waffles with crispy chicken nuggets and drizzle with maple syrup, hot sauce, or sour cream.

Notes

On serving is equal to 2 waffles and about 6 nuggets. 
This recipe uses a mini waffle iron, but you can use a larger waffle maker if desired. 
 

Nutrition

Calories: 454kcalCarbohydrates: 54gProtein: 19gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 85mgSodium: 928mgPotassium: 152mgFiber: 4gSugar: 19gVitamin A: 195IUVitamin C: 0.1mgCalcium: 91mgIron: 2mg
Keyword cornbread waffles and chicken
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