I discovered this recipe for Cheddar Jalapeño Cornbread Waffles, which blend the hearty, comforting taste of cornbread with a spicy kick from jalapeños and sharp cheddar. They turn out crispy on the outside, soft inside, and are perfect for breakfast, lunch, or dinner.

Why You’ll Love This Recipe

I love this recipe because it’s got bold flavor, balanced heat, and versatility. The sharp cheddar gives it savory richness, jalapeños add just the right amount of spice, and the cornbread base gives it a satisfying texture. It’s something different from regular waffles, but still comforting. Also, it’s easy to adjust: milder or hotter, sweeter or more savory, depending on what I’m in the mood for.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
¼ cup unsalted butter, melted
2 large eggs
1 cup shredded sharp cheddar cheese
⅓ 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

Directions

Preheat the waffle iron and lightly grease it with cooking spray or melted butter so the waffles don’t stick.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk the wet ingredients: buttermilk, melted butter, eggs, and honey (if using), until smooth.
Pour the wet mixture into the dry mixture and stir gently until just combined. It’s okay if there are a few lumps — overmixing can make waffles dense. Then fold in the shredded cheddar and chopped jalapeños so they’re distributed evenly.
Spoon batter into the preheated waffle iron (amount depends on your waffle maker; about ½ to ⅔ cup is often good). Close the lid and cook until golden brown and cooked through, usually about 4–5 minutes.
Remove waffles carefully and serve hot. I like topping with butter, more cheese, sour cream, or a drizzle of honey.

Servings and timing

Servings: about 4–6 waffles
Prep time: 15 minutes
Total time: 30 minutes

Variations

If I want milder heat, I reduce the jalapeños or remove the seeds.
For more spice, I might add diced serrano peppers or a pinch of cayenne.
Cheese alternatives: substitute with Monterey Jack, Pepper Jack, or a milder cheese if I don’t want it too sharp.
Gluten-free option: use a gluten-free flour blend in place of all-purpose flour and make sure the cornmeal is gluten-free certified.
Sweet-savory twist: increase honey a bit or serve with maple syrup for breakfast; use savory toppings like sour cream, salsa, or avocado for lunch or dinner.

Storage/reheating

I store leftover waffles in an airtight container in the fridge for up to 3–4 days.
To freeze: I let them cool completely, then layer with parchment paper in a freezer-safe container or bag and freeze for up to 1–2 months.
To reheat: I use a toaster, toaster oven, or regular oven at about 180–190°C (350–375°F) until heated through and crisp again. Microwaving works too but they lose crispness.

FAQs

What if I don’t have buttermilk?

I substitute by taking 1 cup of milk and stirring in 1 tablespoon white vinegar or lemon juice, then letting it sit for 5–10 minutes.

Can I use fresh jalapeños instead of pickled?

Yes — fresh jalapeños work well. If I use fresh, I often remove the seeds and membranes if I want less heat.

How do I make these waffles less spicy?

I cut back on the jalapeños, remove seeds, or omit them entirely. Adding a touch more honey or a cooling topping helps balance the heat.

Will this recipe work with a Belgian waffle maker or different waffle size?

Yes, but the cooking time might increase. Belgian waffle makers are thicker and deeper, so it may take a few minutes longer.

Can I make the batter ahead of time?

I don’t recommend mixing everything too far in advance, since the baking powder and soda activate quickly. I prep dry and wet ingredients separately, then combine just before cooking.

Conclusion

I really enjoy how these Cheddar Jalapeño Cornbread Waffles bring together flavor, texture, and versatility. They’re not your standard waffles — they have boldness, crunch, and comfort all in one. Whether I’m making them for breakfast with syrup and eggs, or for a savory lunch with cheese and salsa, they always feel satisfying. I know I’ll keep coming back to them whenever I want something different but comforting.

Cheddar Jalapeño Cornbread Waffles: A Flavorful Twist on a Classic

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Author: Sue
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4–6 waffles
Category: Breakfast, Brunch, Snack
Method: Waffle Iron
Cuisine: American
Diet: Vegetarian

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Description

Cheddar Jalapeño Cornbread Waffles are a savory, spicy twist on classic waffles. With a crispy exterior, soft interior, and bold flavors from sharp cheddar and jalapeños, they’re perfect for any meal of the day.

Instructions

Preheat the waffle iron and lightly grease with cooking spray or melted butter.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
In another bowl, whisk buttermilk, melted butter, eggs, and honey until smooth.
Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Fold in cheddar cheese and chopped jalapeños evenly.
Spoon batter into the waffle iron and cook until golden brown, about 4–5 minutes.
Remove waffles and serve hot with desired toppings.