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Spicy Cheddar Jalapeño Cornbread Waffles Recipe
Ben Carraoli

Spicy Cheddar Jalapeño Cornbread Waffles Recipe

I stumbled upon this recipe by accident, and it has completely changed my brunch game. These savory waffles are perfectly crispy on the outside, fluffy on the inside, and packed with melted cheddar and a kick of jalapeño.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 1 cup cornmeal - This is the heart of the recipe giving the waffles their classic cornbread flavor and texture. Yellow or white cornmeal both work great.
  • 1 cup all-purpose flour - Flour provides structure ensuring your waffles hold together and have a pleasant, soft interior.
  • 2 tsp baking powder - This leavening agent helps the waffles rise and become light and fluffy.
  • 1 tsp baking soda - Works with the buttermilk to give the waffles an extra lift.
  • 1 tsp salt - Balances the flavors and brings out the savory notes of the cheese and cornmeal.
  • 1 cup buttermilk - The acidity in buttermilk creates an incredibly tender and moist crumb. It's a non-negotiable for the best texture.
  • 1/4 cup melted butter - Adds richness flavor, and helps create those deliciously crisp edges.
  • 2 large eggs - These act as a binder holding everything together while contributing to the richness.
  • 1 tbsp honey - A touch of honey adds a subtle sweetness that perfectly complements the spicy jalapeños. It's optional but highly recommended.
  • 1 cup shredded sharp cheddar cheese - Grating your own cheese from a block is best as it melts better and doesn't contain anti-caking agents. The sharper, the better for a bold flavor.
  • 1/3 cup chopped pickled jalapeños - Pickled jalapeños add a tangy heat that cuts through the richness of the cheese. You can adjust the amount based on your spice preference.
  • Cooking spray - Essential for preventing the waffles from sticking to your iron.

Method
 

  1. First things first, get your waffle iron hot and ready. Turn it on to preheat according to the manufacturer's instructions. Just before you add the batter, give it a generous coat of cooking spray to ensure your waffles release easily.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately ensures that the leavening agents are evenly distributed, which is key for a consistent, fluffy texture in every waffle.
  3. In a separate, medium-sized bowl, combine the buttermilk, melted butter, eggs, and honey. Whisk them together until everything is smooth and well-incorporated. This step ensures all the enriching, moistening ingredients are blended before they meet the flour mixture.
  4. Now, pour the wet ingredient mixture into the bowl with the dry ingredients. Use a spatula to gently fold them together until just combined. It is very important not to overmix here; a few lumps in the batter are perfectly fine and actually desirable.
  5. Gently fold in the shredded sharp cheddar and the chopped pickled jalapeños. Distribute them evenly throughout the batter, but again, be careful not to overwork it. This is the step where the batter truly comes to life with flavor.
  6. Pour about ½ to ⅔ cup of batter onto your preheated and greased waffle iron, depending on its size. Close the lid and cook for about 4-5 minutes, or until the waffle is golden brown and crispy. The steam will reduce significantly when it’s ready.
  7. Carefully remove the finished waffle from the iron and serve it immediately while it's hot and fresh. Repeat the process with the remaining batter, making sure to keep the finished waffles warm in a low oven if you're making a large batch.