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Cheddar Jalapeño Cornbread Waffles served on a plate

Cheddar Jalapeño Cornbread Waffles

These crispy, fluffy waffles infused with sharp cheddar and spicy jalapeños make a delightful breakfast or snack that everyone will love.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Waffles
  • 1 cup cornmeal Try to use stone-ground for a richer flavor
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk (or regular milk with a splash of vinegar)
  • 2 large eggs
  • ¼ cup melted butter , plus more for greasing the waffle iron
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons diced fresh jalapeños (adjust to taste)
Optional Add-Ins
  • Corn kernels (fresh or frozen)
  • Diced scallions
  • Other shredded cheeses for a cheesy mix

Method
 

Preparation
  1. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with butter or a non-stick spray to prevent sticking.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
  3. In a separate bowl, mix the buttermilk, eggs, and melted butter until fully blended.
  4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. Fold in the shredded cheddar cheese and diced jalapeños to the batter, ensuring they’re evenly distributed.
  6. Pour the appropriate amount of batter into the preheated waffle iron (usually about ¾ cup). Close the lid and cook until golden brown and crispy, about 3-5 minutes, depending on your waffle iron.
  7. Carefully remove the waffles and serve hot, perhaps with a drizzle of honey or a dollop of butter to elevate the experience.

Notes

Make a double batch and freeze the extras for quick breakfasts. Substitute with gluten-free flour or adjust spiciness to taste. Store leftovers in an airtight container in the fridge for 2-3 days or frozen for up to a month.