Creamy Poblano Chicken and Cornbread Waffles

This is a recipe I have made a few times. Brett has never been crazy about serving it over the cornbread waffles, so this time I served it over rice for him. I still wanted some cornbread or something else with this. After realizing that it would take me forever to make real cornbread, with only 15 minutes before the sauce was ready I decided to go ahead and make the waffles. I liked it with the waffles. To each his own.

I made half a recipe of the cornbread waffles, keeping the sugar and egg amounts from the original recipe. I also substituted buttermilk for the milk, and used canned corn instead of frozen (it's what I had). They turned out well. For the sauce I only used two large chicken breasts cut into small pieces. I don't need or want meat in great quantities. This was enough to go around for our family.

The last time I made this recipe, I remember the poblano chile peppers adding more of a kick. They are certainly not hot, but I remember there being a little more flavor. I missed the kick this time. I wonder if I used 3 poblanos last time instead. I don't remember, but I will definitely use 3 peppers the next time I make it. It needed a little something more.

Creamy Poblano Chicken over Cornbread Waffles
Source Southern Living magazine

Creamy Poblano Chicken:
3 tablespoons butter or margarine
1 large sweet onion, chopped
2 poblano chile peppers, seeded and diced
3 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon pepper
1 (10-3/4-ounce) can cream of chicken and mushroom soup, undiluted
1 (8-ounce) container sour cream
1 (8-ounce) package shredded sharp Cheddar cheese
Cornbread Waffles

Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; saute 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

Cornbread Waffles:
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 1/2 cups frozen white shoepeg corn, thawed

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake in a preheated, oiled waffle iron just until crisp. Makes 12 waffles.