Delicious and savory Cheddar Jalapeño Cornbread Waffles that combine the richness of cheddar cheese with the kick of jalapeños, perfect for any meal of the day.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 waffles 1x
Category:Breakfast
Method:Waffle
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
130 g cornmeal
130 g all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
240 ml buttermilk
60 g unsalted butter, melted
2 large eggs
1 tablespoon honey (optional)
120 g sharp cheddar cheese, shredded
45 g pickled jalapeños, chopped
Cooking spray or additional melted butter for greasing the waffle iron
Instructions
Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease with cooking spray or melted butter to prevent sticking.
In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until homogeneous.
In a separate bowl, whisk together buttermilk, melted butter, eggs, and honey (if using) until fully combined and smooth.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or whisk until just combined; avoid overmixing.
Fold in shredded cheddar cheese and chopped pickled jalapeños until evenly distributed.
Spoon approximately 125–160 ml of batter onto the preheated waffle iron, adjusting to the diameter of your appliance. Close and cook until the waffles are golden brown and set, typically 4–5 minutes per batch.
Carefully remove waffles and serve immediately while hot. Enhance with butter, extra cheese, sour cream, or a drizzle of honey as desired.
Complement with fried eggs, crispy bacon, or a spoonful of spicy salsa for a substantial meal.
Notes
Feel free to adjust the amount of jalapeños based on your spice preference.
These waffles can be made ahead of time and reheated in a toaster for convenience.