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Cheddar Jalapeño Cornbread Waffles

A mouthwatering twist on traditional cornbread, these Cheddar Jalapeño Cornbread Waffles are perfect for breakfast or brunch, offering a delightful crunch with each bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 waffles
Course: Breakfast, Brunch
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 130 g cornmeal
  • 130 g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 240 ml buttermilk
  • 60 g unsalted butter, melted
  • 2 large eggs
  • 1 tablespoon honey (optional)
Mix-ins
  • 120 g sharp cheddar cheese, shredded
  • 45 g pickled jalapeños, chopped
  • Cooking spray or additional melted butter for greasing

Method
 

Preparation
  1. Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease with cooking spray or melted butter.
  2. In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, baking soda, and salt until homogeneous.
  3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and honey (if using) until fully combined and smooth.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or whisk until just combined; avoid overmixing.
  5. Fold in shredded cheddar cheese and chopped pickled jalapeños until evenly distributed.
Cooking
  1. Spoon approximately 125–160 ml of batter onto the preheated waffle iron and cook until golden brown, typically 4–5 minutes per batch.
  2. Carefully remove waffles and serve immediately while hot. Enhance with butter, extra cheese, sour cream, or honey, as desired.

Notes

If you have leftovers, let the waffles cool completely before placing them in an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven.