Cheddar Jalapeño Cornbread Waffles Recipe

Introduction

Cheddar Jalapeño Cornbread Waffles are a delightful twist on classic cornbread, combining the cheesy richness of sharp cheddar with the spicy kick of jalapeños. Perfect for breakfast, brunch, or a savory snack, these waffles are crispy on the outside and tender inside.

Ingredients

• 1 ½ cups yellow cornmeal
• ½ cup all‑purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup shredded sharp cheddar cheese
• 1 jalapeño, seeded and finely diced
• 2 tablespoons chopped fresh cilantro
• 1 cup buttermilk, chilled
• 2 large eggs, lightly beaten
• ¼ cup melted unsalted butter
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Step 1: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper until well combined.
2. Step 2: In a separate bowl, mix the chilled buttermilk, beaten eggs, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Step 3: Fold in the diced jalapeño, chopped cilantro, and half of the shredded cheddar cheese gently into the batter.
4. Step 4: Preheat your waffle iron and lightly grease it. Pour the batter onto the waffle iron, then sprinkle a generous spoonful of the remaining cheddar cheese over the batter before closing the lid.
5. Step 5: Cook the waffles until golden brown and crisp, about 4–5 minutes depending on your waffle iron.
6. Step 6: Serve the waffles immediately, drizzled with extra melted butter or topped with a dollop of sour cream. Garnish with fresh cilantro and a thin slice of lime for added brightness.

Tips & Variations

• For extra heat, keep some of the jalapeño seeds or add a pinch of cayenne pepper to the batter.
• Swap cheddar for pepper jack cheese for a creamier, spicier flavor.
• Add a handful of cooked corn kernels for additional texture and sweetness.
• Serve with honey or maple syrup for a sweet and spicy contrast.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven to regain crispness. For longer storage, freeze the waffles in a single layer and thaw with a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance. Keep it covered in the refrigerator and give it a gentle stir before cooking.

What can I use if I don’t have buttermilk?

To substitute buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Cheddar Jalapeño Cornbread Waffles Recipe

Print Recipe

★★★★★

4.4 from 52 reviews

These Cheddar Jalapeño Cornbread Waffles are a zesty twist on traditional cornbread, combining sharp cheddar cheese and fresh jalapeños for a flavorful, savory treat. Crispy on the outside and tender on the inside, these waffles are perfect for breakfast, brunch, or as a unique side dish. The addition of fresh cilantro and a hint of lime adds brightness and freshness, making them irresistibly delicious.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 waffles 1x
• Category: Breakfast
• Method: Waffle Iron Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups yellow cornmeal
• ½ cup all‑purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 tablespoon granulated sugar
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Cheese & Vegetables

• 1 cup shredded sharp cheddar cheese
• 1 jalapeño, seeded & finely diced
• 2 tablespoons chopped fresh cilantro

Wet Ingredients

• 1 cup buttermilk, chilled
• 2 large eggs, lightly beaten
• ¼ cup melted unsalted butter

Instructions

1. Preparing the Batter: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, kosher salt, and freshly ground black pepper until well combined. In a separate bowl, mix the chilled buttermilk, lightly beaten eggs, and melted unsalted butter until fully incorporated. Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Fold in the finely diced jalapeño and chopped fresh cilantro to evenly distribute the flavors without overmixing.
2. Cooking the Waffles: Preheat a waffle iron according to the manufacturer’s instructions. Once hot, lightly grease it with butter or nonstick spray. Pour a portion of the batter onto the waffle iron, spreading it evenly. While the first side cooks, sprinkle a generous spoonful of shredded sharp cheddar cheese and a few diced jalapeños on top of the batter. Close the lid and cook until the cheese melts, and the waffles are golden brown and crispy, typically 4 to 6 minutes depending on your waffle maker.
3. Finishing & Serving: Carefully remove the waffles and serve immediately for the best texture and flavor. Drizzle with a little extra melted butter or add a dollop of sour cream on top for richness. Garnish with a sprinkle of fresh cilantro and a thin slice of lime to add brightness and zest. These waffles pair wonderfully with crisp bacon, eggs, or a light salad, making for a delightful, savory meal.

Notes

• For milder heat, remove all seeds from the jalapeño; leave some seeds for extra spice.
• Use sharp cheddar for a flavorful, tangy cheese taste; mild cheddar can be substituted for a creamier texture.
• Ensure the buttermilk is well chilled to help create a crispier waffle exterior.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to substitute.
• Serve immediately for best crispiness; waffles may soften if left to sit.
• To keep waffles warm before serving, place them on a baking sheet in a 200°F (95°C) oven.

Keywords: Cheddar Jalapeño Cornbread Waffles, spicy cornbread waffles, cheddar cheese waffles, savory breakfast waffles, cornbread waffle recipe