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.
Ingredients
- 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
- 1 tablespoon honey (optional)
- Cooking spray or additional melted butter for waffle iron
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.
Notes
- Use fresh jalapeños if preferred; remove seeds for less heat.
- Substitute cheese with Monterey Jack or Pepper Jack for variation.
- Gluten-free option: use certified gluten-free flour and cornmeal.
- Store leftovers in the fridge for 3–4 days or freeze up to 2 months.
- Reheat in a toaster or oven for best texture.
Nutrition
- Serving Size: 1 waffle
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
