Description
Savory, cheesy, and spicy, these Spicy Cheddar Jalapeño Cornbread Waffles are bold comfort food with a crispy twist.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- 1/4 cup melted butter
- 2 large eggs
- 1 tbsp honey (optional but recommended)
- 1 cup shredded sharp cheddar cheese
- 1/3 cup chopped pickled jalapeños
- Cooking spray
Instructions
- Preheat your waffle iron. Lightly grease it with cooking spray and set to medium-high heat.
- Mix dry ingredients. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Whisk wet ingredients. In a separate bowl, combine the buttermilk, melted butter, eggs, and honey. Mix well.
- Combine wet and dry. Pour the wet ingredients into the dry ingredients. Stir just until combined – do not overmix.
- Fold in cheese and jalapeños. Gently fold in the shredded cheddar and chopped jalapeños.
- Cook the waffles. Pour the batter into the preheated waffle iron, using enough to cover the surface but not overflow. Close the lid and cook until golden brown and crisp, about 4–6 minutes.
- Serve hot. Top with butter, sour cream, hot honey, or serve as a side to chili or fried chicken.
Notes
For crispier edges, let the waffles sit in a warm oven (200°F) for 10 minutes after cooking.
Use freshly grated cheese for better melting and flavor.
Adjust jalapeño quantity to control spice level.
If you don’t have buttermilk, you can substitute with milk + lemon juice (1 cup milk + 1 tbsp lemon juice, let sit 5 min).
Keywords: Spicy Cheddar Jalapeño Cornbread Waffles