Ingredients
- 1 cup cornbread mix approx. 140g
- 1 large egg
- 1/2 cup plain nonfat Greek yogurt or milk
- 200 g shredded cooked chicken breast approx. 1.5 cups
- 1/4 cup buffalo sauce e.g. Frank's RedHot
Equipment
Waffle Iron
Large mixing bowl
Method
- Set your waffle iron to medium-high heat. Lightly spray with nonstick cooking spray.
- In a large mixing bowl, combine the cornbread mix, egg, yogurt, buffalo sauce, and shredded chicken. Mix until just combined.
- Scoop about 1/4 of the batter into your waffle iron. Cook for 7–8 minutes, or until golden brown and crisp.
- Serve warm with extra buffalo sauce, ranch, or blue cheese dressing.
Nutrition
Video
Notes
Storage & Reheat
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: These freeze beautifully for up to 2 months.
- Reheat: For best results, use a toaster or air fryer at 375°F for 3–4 minutes. This brings back the original crunch that the microwave will kill.
Frequently Asked Questions
- Q: Can I use a regular pancake mix? A: You can, but it won't have that classic savory cornbread flavor.
- Q: How do I keep them from getting soggy? A: Always reheat in a toaster or air fryer. The microwave makes them soft.
- Q: Are these good for meal prep? A: Yes! They are one of my favorite "grab and go" savory breakfasts or lunches.