Spicy Jalapeño Cheddar Cornbread Waffles
Cornbread Waffles
Crispy, savory waffles packed with sharp cheddar and a kick of jalapeño. Perfect for brunch or chili.
Nutrition (per serving)
There is something absolutely magical about what a waffle iron does to cornbread batter. While traditional cornbread is wonderful, these waffles take things to a whole new level by creating maximum surface area for that signature golden-brown crunch. Each bite is a perfect harmony of gritty cornmeal texture, the sharp tang of melted cheddar, and just enough heat from the jalapeños to keep your palate dancing.
I love these because they are incredibly versatile. You can go the sweet-and-savory route by drizzling them with plenty of salted butter and spicy honey, or you can use them as a sturdy base for a bowl of smoky beef chili. They bring a rustic, soulful feel to any meal, whether you're hosting a weekend brunch or looking for a fun twist on a weeknight dinner side dish.
Mixing the batter is a breeze, but the secret lies in the buttermilk—it reacts with the baking powder to give these waffles a beautiful lift, ensuring they stay light and airy on the inside while the outside gets irresistibly crispy.
Ingredients
- Yellow cornmeal:1 ½ cups
- All-purpose flour:1 cup
- Granulated sugar:2 tbsp
- Baking powder:1 tbsp
- Salt:½ tsp
- Buttermilk:1 ½ cups
- Large eggs:2 pieces
- Unsalted butter, melted:4 tbsp
- Sharp cheddar cheese, shredded:1 cup
- Fresh jalapeños, seeded and minced:2 pieces
Instructions
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Preheat your waffle iron to its medium-high setting and lightly grease it with cooking spray or a little melted butter.
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In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
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In a separate medium bowl, beat the eggs slightly, then whisk in the buttermilk and the 4 tablespoons of melted butter.
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Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine.
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Gently fold in the shredded cheddar cheese and the minced jalapeños until evenly distributed through the batter.
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Pour about 1/2 to 3/4 cup of batter (depending on your waffle iron size) onto the hot iron. Close the lid and cook for 4-5 minutes, or until the waffles are golden brown and crisp.
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Serve immediately while hot, topped with extra butter, honey, or a side of chili.
Tips & Notes
- For extra spice, leave some of the jalapeño seeds in the batter.
- If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of regular milk and letting it sit for 5 minutes.
- Keep the finished waffles warm and crispy by placing them on a wire rack in a 200°F oven while you finish the rest of the batch.
