Introduction

These Cheddar Jalapeño Cornbread Waffles offer a delicious twist on classic cornbread, combining the rich taste of sharp cheddar with the spicy kick of jalapeños. Perfectly crispy on the outside and tender inside, they make a flavorful treat for breakfast, brunch, or anytime.

The image shows a stack of three golden brown, crispy waffles with a slightly uneven, textured surface and visible bits of green herbs mixed inside. A large wedge is cut out from the front, revealing a thick, gooey cheese layer interspersed with green jalapeno pieces between each waffle. On top, a square pat of pale butter melting slowly sits in the middle, surrounded by bright green chopped parsley. Amber syrup is being poured over the stack, cascading into the cheese-filled cut, pooling slightly on the white plate beneath. Extra fresh parsley pieces are scattered around the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups yellow cornmeal
½ cup all‑purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 cup shredded sharp cheddar cheese
1 jalapeño, seeded and finely diced
2 tablespoons chopped fresh cilantro
1 cup buttermilk, chilled
2 large eggs, lightly beaten
¼ cup melted unsalted butter
1 tablespoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Step 1: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and pepper until well combined.
Step 2: In a separate bowl, combine the chilled buttermilk, beaten eggs, and melted butter.
Step 3: Pour the wet ingredients into the dry ingredients and stir gently until a thick, slightly lumpy batter forms. Avoid over-mixing to keep the waffles tender.
Step 4: Fold in the shredded cheddar cheese, diced jalapeño, and chopped cilantro evenly throughout the batter.
Step 5: Preheat your waffle iron to medium-high heat (about 375°F) and let it heat fully for 5 minutes for crisp edges.
Step 6: Lightly grease the waffle iron plates with melted butter or non-stick spray to prevent sticking without greasiness.
Step 7: Pour approximately ½ cup of batter onto the center of each waffle plate and close the lid.
Step 8: Cook for 4–5 minutes or until the waffles are deep golden brown and crispy, and steam stops escaping from the edges.
Step 9: Carefully remove the waffles and serve warm, enjoying the melty cheddar and spicy jalapeño pockets in every bite.

Tips & Variations

To tone down the heat, use only half a jalapeño or remove all seeds before dicing.
Try swapping fresh cilantro for chopped green onions or parsley for a different herb flavor.
Add a teaspoon of honey or maple syrup to the batter for an extra touch of sweetness.
For a dairy-free version, substitute buttermilk with a plant-based milk plus a splash of lemon juice and use a vegan butter alternative.

Storage

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, toast them in a toaster or warm in a skillet over medium heat to restore crispness. For longer storage, freeze cooked waffles in a single layer with parchment paper between them, then transfer to a freezer bag for up to 2 months. Reheat from frozen by toasting or baking until heated through.

How to Serve

A close-up image of a stack of three golden-brown waffles, each waffle thick and crispy with a textured surface showing bits of green herbs mixed in. Between the layers, creamy white sauce with melted orange cheese oozes out, creating a rich and gooey look. The top waffle has a square piece of butter melting slowly and small chopped green chives scattered over it, with some white grated cheese sprinkled around. Maple syrup drips down the sides of the waffles, adding a shiny, sticky layer that reflects light. The stack is placed on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Keep it covered and refrigerated. Before cooking, give it a gentle stir and adjust the consistency with a little extra buttermilk if it thickened.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle before using. This homemade substitute works well for the tender texture and slight tang in the waffles.

Cheddar Jalapeño Cornbread Waffles Recipe

Print Recipe

★★★★★

4.8 from 139 reviews

Cheddar Jalapeño Cornbread Waffles combine the classic texture of cornbread with the spicy kick of jalapeños and the rich meltiness of sharp cheddar cheese. These waffles are light and tender thanks to buttermilk, yet robust enough to hold pockets of cheesy, spicy goodness. Fresh cilantro and a hint of sugar balance the flavors, making this a perfect savory breakfast or brunch treat with a crisp, golden exterior.

Author: Bella
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6–8 waffles 1x
Category: Breakfast
Method: Waffle Iron Cooking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Waffle Batter

1 ½ cups yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda

Jalapeño Cheddar Mix

1 cup shredded sharp cheddar cheese
1 jalapeño, seeded & finely diced
2 tablespoons chopped fresh cilantro

Wet Ingredients

1 cup buttermilk, chilled
2 large eggs, lightly beaten
¼ cup melted unsalted butter

Seasonings & Extras

1 tablespoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Prepare the Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar, kosher salt, and freshly ground black pepper until evenly combined. This mixture forms the dry base for your batter.
Mix the Wet Ingredients: In a separate bowl, combine the chilled buttermilk, lightly beaten eggs, and melted unsalted butter. Whisk these together to incorporate fully, preparing the liquid component of your batter.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until a thick, slightly lumpy batter forms. Avoid over-mixing to prevent toughness; the batter should just come together, preserving a tender crumb.
Add Cheddar and Jalapeño: Fold in the shredded sharp cheddar cheese, finely diced jalapeño, and chopped fresh cilantro into the batter, distributing them evenly to ensure each waffle bites into pockets of flavorful gooey cheese and mild heat.
Preheat the Waffle Iron: Heat the waffle iron on medium-high heat (about 375°F) and allow it to fully preheat for 5 minutes. A properly heated iron ensures crisp edges and even cooking.
Grease the Iron: Lightly brush each waffle plate with melted butter or spray with non-stick cooking spray. Use just enough to prevent sticking without making the waffles greasy.
Cook the Waffles: Spoon approximately ½ cup of batter onto the center of each waffle plate. Close the lid and cook for 4-5 minutes, or until the waffles are a deep golden brown and crisp. The waffle is done when steam stops emerging from the iron’s edges.
Serve Warm: Carefully remove the waffles from the iron and serve immediately. These waffles pair wonderfully with butter, honey, or a drizzle of hot sauce.

Notes

Do not overmix the batter to ensure waffles stay tender and not tough.
For extra spice, leave some seeds in the jalapeño or add an extra pepper.
You can substitute buttermilk with 1 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes.
Use a waffle iron with medium-high heat for best crispness.
These waffles are best served fresh but can be reheated in a toaster or oven.

Keywords: cornbread waffles, cheddar jalapeño waffles, savory waffles, buttermilk waffles, spicy breakfast waffles