Buffalo Chicken Cornbread Waffles

 

1 C. cornbread mix approx.

1 large egg

1/2 C. plain nonfat Greek yogurt or milk

200 g shredded cooked chicken breast approx. 1.5 C.

1/4 C. buffalo sauce e.g. Frank’s RedHot

 

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.