Go Back

Cheddar Jalapeño Cornbread Waffles

These Cheddar Jalapeño Cornbread Waffles combine the sweet flavor of cornbread with the kick of jalapeños and rich cheddar cheese, perfect for breakfast or as a side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Side Dish
Cuisine: American, Southern
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)
Wet Ingredients
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup melted butter
Add-ins
  • 1 cup shredded sharp cheddar cheese
  • 2-3 jalapeños, diced (remove seeds for less heat)

Method
 

Preparation
  1. Preheat your waffle iron according to the manufacturer's instructions.
  2. In a large bowl, combine cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together milk, eggs, and melted butter.
  4. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the cheddar cheese and diced jalapeños.
Cooking
  1. Lightly grease the waffle iron and pour the batter into the iron, spreading it evenly.
  2. Cook according to the waffle iron's instructions until golden brown and crispy.
  3. Serve hot with toppings of your choice, such as butter, syrup, or avocado.

Notes

Make sure not to overmix the batter. It's okay if there are a few lumps. For extra heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the batter. Enjoy them fresh off the iron for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, use a toaster oven or regular oven until warmed through and crispy again.