Cheddar Jalapeño Cornbread Waffles Recipe

Introduction

Cheddar Jalapeño Cornbread Waffles offer a delightful twist on classic cornbread, blending spicy jalapeños with sharp cheddar cheese for bold flavor. Crisp on the outside and tender inside, these waffles make a perfect savory breakfast or snack.

Ingredients

• 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

Instructions

1. Step 1: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or melted butter to prevent sticking.
2. Step 2: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Step 3: In another bowl, whisk together the buttermilk, melted butter, eggs, and honey (if using) until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine. Fold in the shredded cheddar cheese and chopped pickled jalapeños.
5. Step 5: Pour about 1/2 to 2/3 cup of batter (depending on your waffle iron size) onto the preheated waffle iron. Close the lid and cook according to the machine’s instructions until golden brown and cooked through, usually about 4-5 minutes.
6. Step 6: Carefully remove the waffles and serve hot. They’re delicious plain or topped with butter, extra cheese, sour cream, or a drizzle of honey.

Tips & Variations

• For a milder flavor, reduce the jalapeños or substitute with diced green bell pepper.
• Add corn kernels to the batter for extra texture and sweetness.
• Try using smoked cheddar for a deeper, smoky taste.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to keep them crisp. You can also freeze cooked waffles and warm them as needed for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make and cook the batter fresh for optimal texture and rise. However, you can prepare the batter up to 2 hours in advance and keep it refrigerated before cooking.

Can I use fresh jalapeños instead of pickled?

Yes, fresh jalapeños work well and will add a sharper heat. Remove seeds to reduce spiciness if desired. Keep in mind the flavor will differ slightly from the pickled version.

Cheddar Jalapeño Cornbread Waffles Recipe

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★★★★★

5 from 70 reviews

These Cheddar Jalapeño Cornbread Waffles combine the classic flavors of cornbread with a spicy twist from pickled jalapeños and a sharp cheddar cheese bite. Perfectly golden and crisp on the outside, and tender on the inside, these waffles make a flavorful and hearty breakfast or brunch option that pairs wonderfully with eggs, bacon, or salsa.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 waffles 1x
• Category: Breakfast
• Method: Air Frying
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon honey (optional)

Add-ins

• 1 cup shredded sharp cheddar cheese
• 1/3 cup pickled jalapeños, chopped (adjust for spice preference)

For Cooking

• Cooking spray or additional melted butter for the waffle iron

Instructions

1. Prepare the Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or melted butter to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and honey (if using) until smooth.
4. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps. Fold in the shredded cheddar cheese and chopped pickled jalapeños.
5. Cook the Waffles: Pour an appropriate amount of batter (about 1/2 to 2/3 cup, depending on your waffle iron) onto the preheated waffle iron. Close the lid and cook according to the machine’s instructions until the waffles are golden brown and cooked through, usually about 4-5 minutes.
6. Serve: Carefully remove the waffles from the iron and serve hot. They’re delicious on their own or can be topped with butter, additional cheese, sour cream, or a drizzle of honey for added flavor.
7. Enjoy: Pair your Cheddar Jalapeño Cornbread Waffles with fried eggs, bacon, or a spicy salsa for a delightful meal!

Notes

• Adjust the amount of pickled jalapeños to control spice level to your preference.
• Do not overmix the batter to keep the waffles tender and light.
• Use fresh or frozen shredded sharp cheddar cheese for best flavor.
• If you don’t have buttermilk, you can substitute with 1 cup milk + 1 tablespoon lemon juice or vinegar, let sit for 5 minutes.
• Waffles are best served immediately but can be kept warm in a low oven if needed.

Keywords: cheddar jalapeño cornbread waffles, cornbread waffles, spicy waffles, breakfast waffles, jalapeño cheese waffles, savory waffles