If you are searching for a vibrant twist on classic cornbread, look no further than the Cheddar Jalapeño Cornbread Waffles Recipe. These waffles bring together the comforting grainy texture of traditional cornbread with the sharp, melty goodness of cheddar cheese and the exciting kick of fresh jalapeños. Every bite offers a perfect balance of crispy edges and tender crumb, making them the ultimate savory treat that’s just as perfect for breakfast as they are for a snack or side dish. Trust me, once you try this recipe, it will become a go-to favorite for your kitchen adventures.
Ingredients You’ll Need
This recipe focuses on simple, pantry-friendly ingredients that deliver maximum flavor and texture. Each ingredient plays a crucial role in creating those crispy yet fluffy waffles with just the right spicy-cheesy flair.
- Cornmeal: Provides that classic cornbread grainy texture and golden color.
- All-purpose flour: Helps bind the batter and gives structure without weighing it down.
- Sugar: Adds a subtle sweetness to balance the spice and savory notes.
- Baking powder: The leavening agent that ensures your waffles rise beautifully fluffy.
- Salt: Enhances all the flavors and keeps the dish well-rounded.
- Buttermilk: Adds tanginess and tenderizes the batter for moist, soft interiors.
- Eggs: Acts as a binder and contributes richness.
- Melted butter: Brings buttery flavor and crispness to the waffle crust.
- Sharp shredded cheddar cheese: Infuses every bite with bold cheesy goodness.
- Diced fresh jalapeños: Gives the dish its signature spicy kick while remaining fresh and bright.
How to Make Cheddar Jalapeño Cornbread Waffles Recipe
Step 1: Preheat Your Waffle Iron
Start by heating your waffle iron according to the manufacturer’s guidelines. A hot waffle iron is key to achieving those irresistibly crispy edges we’re all craving.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mixing these dry ingredients first helps distribute the leavening and seasonings evenly throughout the batter.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat together the buttermilk, eggs, and melted butter until the mixture is smooth and homogenous. This combination brings moisture, richness, and that subtle tang that brightens the cornbread waffles.
Step 4: Blend Wet and Dry Ingredients
Pour the wet ingredients into the dry mixture and gently stir until just combined. It’s important to not overmix here — a few lumps are perfectly fine and will keep the waffles tender rather than tough.
Step 5: Fold in Cheese and Jalapeños
Carefully fold in the shredded sharp cheddar cheese and diced jalapeños, ensuring they are evenly distributed without breaking down the batter’s lightness. These elements bring the signature flare to the Cheddar Jalapeño Cornbread Waffles Recipe.
Step 6: Prepare the Waffle Iron
Lightly grease the preheated waffle iron with cooking spray or melted butter to prevent sticking and encourage a golden crust to form.
Step 7: Cook the Waffles
Pour about half a cup of batter for each waffle onto the iron. Cook for 5 to 7 minutes until the waffles turn a gorgeous golden brown and the edges get crispy. Peek under the lid to check they’re firm enough and don’t stick before carefully removing them.
How to Serve Cheddar Jalapeño Cornbread Waffles Recipe
Garnishes
To really elevate these waffles, consider topping them with a dollop of sour cream or a drizzle of honey for a sweet-spicy contrast. Fresh chopped cilantro or green onions sprinkle beautifully for color and a hint of freshness.
Side Dishes
These waffles pair perfectly with classic breakfast sides like scrambled eggs or crispy bacon. For a heartier meal, top them with pulled pork or chili—both add layers of smoky, meaty richness.
Creative Ways to Present
Try stacking these waffles with layers of sliced avocado, fried eggs, and a touch of hot sauce for a brunch-worthy feast. Alternatively, chop leftover waffles into croutons to toss into a spicy salad or soup for delightful crunch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cheddar Jalapeño Cornbread Waffles in an airtight container in the refrigerator for up to three days. They maintain their texture well if reheated properly.
Freezing
These waffles freeze beautifully. Lay them flat on a baking sheet to freeze individually before transferring to a freezer bag. This method stops them from sticking together, allowing you to grab just what you need later.
Reheating
Reheat in a toaster or oven to bring back their crispness. Avoid microwaving if you want to keep that satisfying crunch on the outside while warming through the gooey inside.
FAQs
Can I use canned jalapeños instead of fresh?
Fresh jalapeños are best for their crunch and bright heat, but you can use canned if you drain them well. Just be mindful that canned ones tend to be milder and softer, which may slightly change the texture.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can mix one cup of milk with one tablespoon of lemon juice or white vinegar and let it sit for five minutes before using. This creates a similar acidity perfect for tender waffles.
Can I make these waffles gluten-free?
While this recipe calls for all-purpose flour, you can experiment with a gluten-free flour blend suitable for baking. Just be sure to check that the blend includes a binding agent like xanthan gum for the best texture.
How spicy are the jalapeños in this recipe?
The heat level is moderate since the seeds are removed from the jalapeños. You can adjust the spiciness by adding more or fewer jalapeños or leaving some seeds in for a stronger kick.
Can this batter be used in a skillet instead of a waffle iron?
Absolutely! If you don’t have a waffle iron, you can make cornbread pancakes or skillet cornbread using this batter. Cook on a greased griddle or pan over medium heat until golden on both sides and cooked through.
Final Thoughts
The Cheddar Jalapeño Cornbread Waffles Recipe is a joyful celebration of bold flavors and comforting textures that will have everyone asking for seconds. Whether you’re serving them up for a special breakfast, a fun brunch, or a flavorful snack, these waffles are sure to become a beloved staple in your kitchen. I can’t wait for you to try this recipe and experience that perfect combination of cheesy, spicy, and crispy goodness firsthand.
Print
Cheddar Jalapeño Cornbread Waffles Recipe
- Total Time: 35 minutes
- Yield: 4 servings (approximately 8 waffles) 1x
Description
Delight in these Cheddar Jalapeño Cornbread Waffles, a perfect blend of crispy texture, cheesy richness, and a spicy kick. Ideal for breakfast, brunch, or a savory snack, these waffles combine the comforting flavors of classic cornbread with sharp cheddar cheese and fresh jalapeños for a bold, delicious treat.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted butter
Add-ins
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced fresh jalapeños (seeds removed for less heat)
Instructions
- Preheat Waffle Iron: Begin by preheating your waffle iron according to the manufacturer’s instructions to ensure it’s hot and ready for batter.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until thoroughly combined, ensuring even leavening throughout the batter.
- Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, eggs, and melted butter until the mixture is smooth and uniform.
- Blend Batter: Pour the wet mixture into the dry mixture and stir gently just until combined, taking care not to overmix to maintain a light texture.
- Add Cheese and Jalapeños: Fold in the shredded cheddar cheese and diced jalapeños delicately to evenly distribute without deflating the batter.
- Prepare Waffle Iron: Lightly grease the preheated waffle iron with cooking spray or butter to prevent sticking and to promote a crispy exterior.
- Cook Waffles: Spoon approximately 1/2 cup of batter per waffle onto the iron, spreading gently if needed. Close the lid and cook for 5-7 minutes until the waffles are golden brown, crispy, and firm. Check doneness by lifting the lid carefully; the waffles should release easily and hold their shape.
Notes
- Adjust the amount of jalapeños according to your heat preference; removing seeds reduces spiciness.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice and use vegan butter.
- To keep waffles warm and crispy while cooking multiple batches, place finished waffles on a wire rack in a 200°F oven.
- Leftover waffles can be reheated in a toaster or oven to restore crispiness.
- You can add a touch of honey or maple syrup when serving for a sweet and spicy contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Waffle Iron Cooking
- Cuisine: American Southern
