Spicy Cheddar Jalapeño Cornbread Waffles – Bold, Crispy & Irresistible!
Turn up the heat with these savory cornbread waffles loaded with sharp cheddar and spicy jalapeños! Perfect for brunch, game day, or a southern-inspired dinner, these golden waffles are crispy on the outside, tender inside, and bursting with bold flavor. Serve with chili, fried chicken, or a drizzle of honey for the ultimate comfort food twist.
Equipment
- Mixing bowls
- Whisk or spatula
- Measuring Cups and Spoons
- Waffle iron
- Wire rack (for cooling)
Ingredients
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp smoked paprika (optional)
- 2 eggs
- 1½ cups buttermilk (or milk)
- ¼ cup melted butter or oil
- 1 cup sharp cheddar cheese, freshly grated
- 1–2 jalapeños, finely chopped (deseeded for less heat)
- Optional: ¼ cup chopped scallions or cooked bacon bits
Instructions
- Mix dry ingredients: In a bowl, whisk together cornmeal, flour, baking powder, salt, and paprika.
- Mix wet ingredients: In another bowl, beat eggs, then add buttermilk and melted butter.
- Combine wet and dry: Stir gently until just combined—don’t overmix.
- Fold in cheese and jalapeños: Add scallions or bacon if using.
- Preheat waffle iron and lightly grease.
- Pour batter into waffle iron and cook until golden and crisp (about 4–6 minutes per waffle).
- Cool on wire rack for maximum crunch.
- Serve warm with toppings like sour cream, salsa, fried eggs, or honey.
Notes
- Use freshly grated cheese for better melt and texture.
- For gluten-free: use GF flour blend and cornmeal.
- For dairy-free: use plant-based milk and cheese.
- For vegan: use flax eggs and dairy-free swaps.
- Cool completely before freezing to avoid sogginess.
- Reheat in toaster or oven—not microwave—for crispiness.
- Try mini waffles for party platters or dipping.