CHEF JEFF — ONE BYTE AT A TIME: Chicken Cornbread Waffles

Pillsbury’s Bake-Off contest turns 60 this year. And to celebrate, it has re-released the 1959 hit, “Best of the Bake-Off Collection” (Wiley, $29.95), which includes such classics as Hershey’s Kiss-topped Peanut Blossom cookies, Orange Kiss Me Cake and Tunnel of Fudge.

Here’s another, which is sure to become a favorite.

Chicken Cornbread Waffles

¾ cup flour

½ cup yellow cornmeal

1 tablespoon baking powder

¼ teaspoon salt

1 egg, slightly beaten

2 tablespoons butter, melted

1 cup milk

1 10.5-ounce can cream of chicken soup

1 cup cubed, cooked chicken

3 tablespoons chopped chives or onion

In a mixing bowl, whisk the flour with the cornmeal, baking powder and salt. In a 2-cup measure, beat the egg and butter into the milk. Stir liquids into dry ingredients until blended.

Bake in a heated waffle iron until steaming stops and waffle is golden brown.

Meanwhile, heat soup with chicken and chives. Transfer waffles to plates and top with chicken mixture.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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