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Cheddar Jalapeño Cornbread Waffles bring together the best of Southern comfort and bold flavors in one crowd-pleasing recipe. With a golden crispy edge and a fluffy interior, each waffle boasts pockets of melted cheddar and just the right pop of jalapeño heat. This dish takes classic cornbread to the next level and always brings everyone to the table with excitement.
The first time I made these waffles it was a rainy Saturday morning when we wanted something more exciting than plain pancakes. Now my partner requests them for every brunch gathering because they always steal the show.
Ingredients
- Cornmeal: delivers that hearty cornbread flavor and crispness so choose a medium grind for best texture
- All purpose flour: lightens the batter just enough ensuring the waffles are not dense
- Baking powder and baking soda: guarantee a fluffy lift so always check your leaveners are fresh
- Salt: enhances the savory cheddar and tamps down the spice of jalapeños
- Buttermilk: adds a slight tang and moisture giving a tender crumb go for real cultured buttermilk if you can
- Unsalted butter: brings richness and helps the waffles crisp up around the edges
- Eggs: create structure and help the waffles rise
- Shredded sharp cheddar cheese: ensures every bite has bold cheesy flavor grate it fresh for best melt
- Pickled jalapeños: give a lively kick and tang you can control the heat by adding more or less
- Honey: gives a subtle sweet balance to the savory spice and is totally optional
- Cooking spray or more melted butter: prevents sticking and gives that lovely golden crust
Step-by-Step Instructions
- Preheat the Waffle Iron:
- Plug in your waffle maker and let it heat fully. Brush the plates with plenty of melted butter or spray well for a crisper edge and to prevent sticking.
- Mix the Dry Ingredients:
- Whisk together cornmeal all purpose flour baking powder baking soda and salt in a large bowl until all clumps are broken up. This ensures even texture and flavor from the start.
- Whisk the Wet Ingredients:
- In a separate medium bowl combine buttermilk melted butter eggs and honey if using. Whisk until the mixture looks smooth and glossy so the batter blends easily.
- Combine Wet and Dry:
- Pour the wet mixture into the dry and use a spatula to gently fold them. Stop mixing when you no longer see streaks of flour. A few lumps are totally fine and keep the waffles light.
- Fold in Cheese and Jalapeños:
- Add the shredded cheddar and chopped jalapeños. Gently fold until just combined making sure not to overmix since this can make the waffles tough.
- Cook the Waffles:
- Spoon enough batter onto the hot iron to cover the grid without overflowing. Close the lid and cook until golden brown and crisp usually four to five minutes but check by the aroma and your waffle iron’s light. Do not rush so you get full crispy edges.
- Serve and Enjoy:
- Carefully lift out the waffles and serve right away. I love them with a pat of butter more cheese a spoonful of sour cream or even some hot honey drizzled on top.
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My favorite part is the crispy cheese on the outside especially the bits that caramelize against the waffle iron. Last Thanksgiving my nieces fought over the cheesy corners and I decided to double the batch ever since.
Storage Tips
Let your waffles cool completely before storing in an airtight container or freezer bag. They will keep in the fridge for up to three days. For longer storage freeze them individually in foil or parchment then reheat straight from the freezer in the toaster or oven. This keeps them crisp on the outside and soft in the middle.
Ingredient Substitutions
If you prefer a milder flavor swap pickled jalapeños for chopped mild green chiles or even roasted red peppers. Dairy free milk and melted coconut oil work well for a lactose free version. For a nutty edge try smoked Gouda in place of cheddar.
Serving Suggestions
These waffles are perfect topped with a fried egg smoky bacon or spicy salsa for breakfast. For lunch serve with chili or roasted chicken for heartiness. I love offering bowls of chopped green onions avocado and extra jalapeños for people to create their perfect bite.
A Brief History
Cornbread has deep roots in Southern and Native American cuisine. Blending it with waffles is a modern comfort twist inspired by fusion brunch spots. Cheddar jalapeño flavor first made big waves in Tex-Mex dishes but has earned its place in American comfort food.
Recipe FAQs
- → Can these waffles be made less spicy?
Yes, reduce or omit the pickled jalapeños for a milder flavor, or substitute with mild green chilies.
- → What toppings go well with these waffles?
Popular choices include butter, sour cream, extra cheese, salsa, and a drizzle of honey for sweetness.
- → Can I use fresh jalapeños instead of pickled?
Absolutely; fresh jalapeños offer a crisp, bright heat. Slice thinly and adjust quantity for spice preference.
- → How do I keep the waffles crispy after cooking?
Place the cooked waffles on a wire rack in a warm oven to maintain crispness until serving.
- → Are these waffles suitable for freezing?
Yes, cool the waffles completely and store in a freezer bag. Reheat in a toaster or oven to restore texture.