Spicy Cheddar Jalapeño Cornbread Waffles bring together the best of both worlds—crispy, fluffy waffles with the bold flavors of sharp cheddar cheese and zesty jalapeños. These waffles have a nice kick without being too overpowering, making them perfect for anyone who likes a little spice in their meal.
I love making these waffles when I want something a bit different for breakfast or brunch. The combination of cheesy, spicy, and slightly sweet cornbread flavors is something that always surprises and delights everyone I serve it to. Plus, using a waffle iron instead of baking a traditional cornbread gives them a great texture that’s crispy on the outside and soft inside.
My favorite way to enjoy these waffles is with a dollop of sour cream or a drizzle of honey to balance out the heat. They’re also fantastic alongside chili or a fresh salad for a fun twist on dinner. I always find that these waffles bring a little extra fun and flavor to the table, and they’re sure to get repeated requests every time I make them.
Key Ingredients & Substitutions
Yellow Cornmeal: This gives the waffles their classic cornbread texture and flavor. If you want a finer texture, try using a mix of cornmeal and corn flour. For gluten-free, pick a gluten-free cornmeal and flour blend.
Cheddar Cheese: Sharp cheddar adds a nice tangy, cheesy bite. You can swap cheddar for Monterey Jack for a milder flavor or pepper jack for extra heat.
Jalapeños: Fresh jalapeños bring the spicy kick. If jalapeños are too hot or not available, try milder peppers like poblano or bell peppers for flavor without as much heat.
Buttermilk: Buttermilk gives moisture and a slight tang. If you don’t have buttermilk, make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
How Do I Get Crispy and Fluffy Cornbread Waffles?
The trick is balancing moisture and crispiness. Here’s how I do it:
- Preheat your waffle iron well before adding batter. A hot surface crisps the outside quickly.
- Don’t overmix the batter. It’s okay to have a few lumps to keep the waffles tender inside.
- Use melted butter in the batter for richness and helping the edges crisp up.
- Grease the waffle iron lightly but thoroughly to prevent sticking without sogginess.
- Cook waffles until they’re golden brown; avoid opening the lid early or too often.
With these tips, your waffles will come out crispy on the outside, soft and flavorful on the inside every time.
Equipment You’ll Need
- Waffle iron – essential for making the waffles crispy and evenly cooked.
- Mixing bowls – one for dry ingredients and one for wet to keep things organized.
- Whisk – helps you mix ingredients smoothly without lumps.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula – useful for folding in cheese and jalapeños gently.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a creamy, spicier twist.
- Add cooked bacon bits for a smoky, savory touch that pairs well with the jalapeños.
- Mix in corn kernels for extra sweetness and texture.
- Use diced green chilies instead of jalapeños for milder heat and a different flavor profile.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and cooled
Flavor & Mix-ins:
- 1 cup sharp cheddar cheese, shredded
- 2-3 jalapeño peppers, seeded and finely chopped (adjust spice to your liking)
- ¼ cup green onions, thinly sliced
- Cooking spray or extra butter to grease the waffle iron
- Optional garnishes: sliced jalapeños, chopped cilantro, or extra green onions
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and about 15 minutes of cooking time in the waffle iron. So, in total, you’re looking at roughly 25 minutes from start to finish. Perfect for a quick and tasty breakfast or snack!
Step-by-Step Instructions:
1. Prepare Your Waffle Iron:
Start by heating your waffle iron following the manufacturer’s guidelines. When hot, lightly grease it with cooking spray or butter so the waffles don’t stick and come out perfectly crispy.
2. Mix the Dry Ingredients:
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk together until everything is evenly mixed.
3. Mix the Wet Ingredients:
In a separate bowl, beat the eggs. Then add the buttermilk and melted butter to the eggs, whisking until smooth and combined.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients bowl. Stir gently with a spoon or spatula until just mixed. Don’t worry if the batter is a bit lumpy — that’s normal and keeps the waffles tender.
5. Add Cheese and Jalapeños:
Fold in the shredded cheddar cheese, chopped jalapeños, and sliced green onions carefully so they’re evenly spread throughout the batter.
6. Cook the Waffles:
Pour enough batter into the waffle iron to cover the surface but avoid overflowing. Close the lid and cook for about 4-6 minutes or until the waffles are golden brown and crispy on the outside.
7. Serve and Garnish:
Remove the waffles carefully and place them on a plate. Garnish with extra jalapeño slices, chopped green onions, or cilantro if you like. These waffles are delicious served warm with toppings like sour cream, honey, or hot sauce to balance out the heat.
Enjoy your spicy, cheesy cornbread waffles as a lively breakfast, exciting brunch, or a fun snack!
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños, but make sure to thaw and drain them well before adding to the batter to avoid excess moisture, which can affect the waffle’s texture.
How Do I Store Leftover Cornbread Waffles?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to maintain their crispiness instead of the microwave.
Can I Make the Batter Ahead of Time?
Absolutely! You can prepare the batter and keep it refrigerated for up to 24 hours. Give it a gentle stir before cooking to redistribute the ingredients.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This mimics the acidity and flavor of buttermilk.
