Cheddar Jalapeño Cornbread Waffles: A Flavorful Twist on a Classic

This savory waffle recipe brings together the comforting flavor of cornbread with the bold kick of jalapeños and the rich melt of sharp cheddar. I love how these waffles strike a perfect balance between heat, crunch, and a slightly sweet undertone from the cornmeal and honey. They’re ideal for breakfast, brunch, or even as a side to chili or fried chicken.

Why You’ll Love This Recipe

I love this recipe because it transforms traditional cornbread into something more exciting and versatile. The crispy waffle edges and soft, cheesy interior make every bite irresistible. I also appreciate how simple it is to mix together — no special ingredients, just pantry staples with a spicy twist. These waffles are perfect for serving at brunch gatherings, and they pair beautifully with butter, maple syrup, or a dollop of sour cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1/4 cup unsalted butter, melted
2 large eggs
1 cup shredded sharp cheddar cheese
1/3 cup pickled jalapeños, chopped (adjust for spice preference)
1 tablespoon honey (optional for a touch of sweetness)
Cooking spray or additional melted butter for the waffle iron

Directions

1. I start by preheating my waffle iron so it’s ready when the batter is done.
2. In a large mixing bowl, I whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. In another bowl, I combine the buttermilk, melted butter, eggs, and honey if I’m using it.
4. I pour the wet ingredients into the dry ingredients and stir gently until just combined.
5. Next, I fold in the shredded cheddar cheese and chopped jalapeños, being careful not to overmix.
6. I lightly grease the waffle iron with cooking spray or melted butter.
7. Then I pour in enough batter to cover the waffle grid and cook according to my waffle maker’s instructions, usually 3–5 minutes, until golden brown and crisp.
8. I remove the waffle carefully and keep it warm while I repeat with the remaining batter.

Servings and Timing

This recipe makes about 4 to 6 waffles, depending on the size of the waffle iron. It takes around 10 minutes to prepare the batter and another 15–20 minutes to cook all the waffles.

Variations

For a smoky version, I like using smoked cheddar instead of sharp cheddar. If I want a milder heat, I reduce the jalapeños or replace them with diced green chiles. Sweet corn kernels can also be folded into the batter for a touch of natural sweetness and extra moisture.

Storage/Reheating

I let the waffles cool completely before storing them in an airtight container. They keep well in the refrigerator for up to 3 days or in the freezer for up to 2 months. When I’m ready to enjoy them again, I reheat them in a toaster or oven at 350°F until they’re hot and crispy again.

FAQs

How spicy are these waffles?

They have a moderate heat level from the pickled jalapeños, but I can easily adjust the spice by adding more or less.

Can I use fresh jalapeños instead of pickled ones?

Yes, I can substitute fresh jalapeños for a sharper, fresher flavor. I usually remove the seeds to control the heat.

What can I serve with these waffles?

I love serving them with fried chicken, chili, or a drizzle of honey butter for a sweet and savory combo.

Can I make the batter ahead of time?

I prefer to cook the waffles right after mixing the batter, but I can refrigerate it for up to 4 hours if needed.

Can I make this recipe gluten-free?

Yes, I can use a gluten-free all-purpose flour blend instead of regular flour without changing anything else.

Can I add corn kernels to the batter?

Absolutely. I often fold in ½ cup of sweet corn for extra texture and sweetness.

What’s the best cheese to use?

Sharp cheddar melts beautifully and gives a bold flavor, but I sometimes mix in Monterey Jack or pepper jack for variety.

How do I keep waffles crisp after cooking?

I place cooked waffles on a wire rack in a warm oven (200°F) while finishing the rest. This keeps them crisp instead of soggy.

Can I make these without buttermilk?

If I don’t have buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using.

Are these waffles sweet or savory?

They’re primarily savory with a slight sweetness from the cornmeal and optional honey, making them perfect for versatile pairings.

Conclusion

These Cheddar Jalapeño Cornbread Waffles bring the best of cornbread and waffles together in one dish. I love how they’re crispy on the outside, soft inside, and packed with cheesy, spicy goodness. Whether I serve them as a bold breakfast or a side dish for dinner, they always add a fun, flavorful twist to any meal.

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