Spicy Cheddar Jalapeño Cornbread Waffles Recipe
These Spicy Cheddar Jalapeño Cornbread Waffles combine the classic comforting flavors of cornbread with a spicy kick from fresh jalapeños and a sharp cheddar cheese punch. Crispy on the outside, tender on the inside, they make an irresistible savory breakfast or side dish perfect for pairing with maple syrup, butter, or your favorite savory meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 waffles 1x
- Category: Breakfast
- Method: Waffle Iron Cooking
- Cuisine: American Southern
- Diet: Vegetarian
Ingredients
Scale
Main Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter (plus more for waffle iron)
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, seeded and finely chopped (leave seeds if more heat desired)
- 1/4 cup chopped fresh cilantro (optional)
For Serving:
- Maple syrup
- Butter
- Additional sliced jalapeños and crumbled cheese for garnish (optional)
Instructions
- Prepare Your Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions. When heated, lightly grease the plates with butter to prevent sticking and help the waffles crisp up nicely.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. This ensures all dry components are well combined before adding liquids.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and well blended. This will make the batter creamy and help the waffles stay tender.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined—some small lumps are okay. Avoid overmixing to keep waffles light.
- Add Flavorings: Fold in the shredded cheddar cheese, chopped jalapeños, and chopped cilantro if you’re using it. This gives your batter that spicy, cheesy punch.
- Cook Waffles: Scoop about ½ to ¾ cup of batter onto the preheated waffle iron, depending on its size. Close the lid and cook until waffles are golden brown and cooked through, usually 4–6 minutes. Repeat with remaining batter.
- Serve: Serve the waffles hot topped with a pat of butter, extra sliced jalapeños, crumbled cheese, and chopped cilantro if desired. Drizzle generously with warm maple syrup for a perfect sweet-spicy combo.
- Enjoy: Enjoy your spicy cheddar jalapeño cornbread waffles immediately for the best crispy texture and fresh flavors!
Notes
- Frozen jalapeños can be used if thawed completely and drained to avoid soggy waffles.
- Store leftover waffles in an airtight container in the fridge for up to 3 days; reheat in toaster or oven for crispness.
- Batter can be prepared up to 24 hours ahead; stir gently before cooking.
- Serve with chili, fried chicken, fresh salad, or for breakfast with maple syrup and eggs.
Nutrition
- Serving Size: 1 waffle
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 85 mg
Keywords: cornbread waffles, jalapeño waffles, cheddar cheese waffles, spicy waffles, breakfast waffles, savory waffles, cornbread recipe
