Cheddar Jalapeño Cornbread Waffles Recipe

Introduction

Cheddar Jalapeño Cornbread Waffles offer a spicy, cheesy twist on classic cornbread. Perfect for breakfast or a savory snack, these waffles combine the warmth of jalapeños with sharp cheddar for a flavorful bite every time.

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. Lightly grease it with cooking spray or melted butter to prevent sticking.
2. Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a separate bowl, whisk 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. It’s okay if the batter is a bit lumpy. Fold in the shredded cheddar cheese and chopped jalapeños.
5. Step 5: Pour about 1/2 to 2/3 cup of batter onto the preheated waffle iron. Close the lid and cook according to your waffle iron’s instructions, about 4-5 minutes, until golden brown and cooked through.
6. Step 6: Carefully remove the waffles and serve them hot. Enjoy them plain or topped with butter, extra cheese, sour cream, or a drizzle of honey.
7. Step 7: Pair these waffles with fried eggs, bacon, or a spicy salsa for a satisfying meal.

Tips & Variations

• For less heat, rinse pickled jalapeños before chopping to mellow the spice.
• Substitute sharp cheddar with pepper jack cheese for an extra kick.
• Add a teaspoon of smoked paprika for a deeper, smoky flavor.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes as a substitute.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm them in a preheated oven at 350°F (175°C) for 5-7 minutes until crisp and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these waffles gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of your choice, ensuring it contains xanthan gum for best texture.

Can I freeze the cornbread waffles?

Absolutely. Let the waffles cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag and store for up to 2 months. Reheat from frozen in a toaster or oven.

Cheddar Jalapeño Cornbread Waffles Recipe

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These Cheddar Jalapeño Cornbread Waffles offer a flavorful twist on classic cornbread by combining sharp cheddar cheese and spicy pickled jalapeños into a crispy, golden waffle. Perfect for breakfast or brunch, these waffles deliver a savory kick that pairs wonderfully with eggs, bacon, or salsa.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 waffles 1x
• Category: Breakfast
• Method: Baking
• 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)

Additional Ingredients

• 1 cup shredded sharp cheddar cheese
• 1/3 cup pickled jalapeños, chopped (adjust for spice preference)
• Cooking spray or additional melted butter for the waffle iron

Instructions

1. Prepare the Waffle Iron: Preheat your waffle iron following the manufacturer’s instructions and lightly grease with cooking spray or melted butter to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until fully combined.
3. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, melted butter, eggs, and honey (if using) until smooth and blended well.
4. Combine Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s okay if the batter is slightly lumpy. Fold in the shredded cheddar cheese and chopped pickled jalapeños carefully.
5. Cook the Waffles: Spoon about 1/2 to 2/3 cup of batter onto the preheated waffle iron. Close the lid and cook for 4 to 5 minutes, or until waffles are golden brown and cooked through.
6. Serve: Remove the waffles carefully and serve hot. They are delicious as is or with toppings like butter, extra cheese, sour cream, or honey for extra flavor.
7. Enjoy: Pair these savory waffles with fried eggs, crispy bacon, or spicy salsa for a hearty, satisfying meal.

Notes

• Do not overmix the batter to keep waffles tender and light.
• Adjust the amount of jalapeños based on your preferred spice level.
• If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon of lemon juice or vinegar.
• For crispier waffles, cook a little longer but watch carefully to avoid burning.
• These waffles can be kept warm in a low oven while you finish cooking the remaining batter.

Keywords: Cornbread waffles, cheddar jalapeño waffles, savory waffles, breakfast waffles, spicy waffles, cornbread recipe, waffle iron recipe