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Cheddar Jalapeño Cornbread Waffles

Cheddar Jalapeño Cornbread Waffles for Spicy Breakfast Bliss

Cheddar Jalapeño Cornbread Waffles offer a zesty twist on traditional cornbread, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 waffles
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Waffle Batter
  • 1 cup cornmeal Essential for a classic cornbread base.
  • 1 cup all-purpose flour Adds structure and stability.
  • 2 tablespoons baking powder Leavening agent for texture.
  • 0.5 teaspoon baking soda Works with buttermilk for lift.
  • 0.5 teaspoon salt
  • 1.5 cups buttermilk Adds moisture and richness.
  • 0.25 cup unsalted butter For melting and mixing.
  • 2 large eggs Binding agent for the batter.
  • 1 cup sharp cheddar cheese Shredded, adds creaminess.
  • 0.5 cup pickled jalapeños Adjust quantity for desired spice.
  • 2 tablespoons honey Optional for balancing flavors.
  • cooking spray or melted butter For greasing the waffle iron.

Equipment

  • Waffle Iron

Method
 

Step-by-Step Instructions
  1. Preheat the waffle iron and grease it with cooking spray or melted butter.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and honey until smooth.
  4. Gently fold the wet mixture into the dry ingredients, then fold in the cheddar cheese and jalapeños.
  5. Scoop the batter onto the preheated waffle iron and cook until golden brown, about 5-7 minutes.
  6. Carefully remove the waffles and serve immediately, topped with your favorite ingredients.

Nutrition

Serving: 1waffleCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 150mgIron: 1mg

Notes

Store leftover waffles in an airtight container in the fridge for up to 3 days or freeze individually for longer storage.

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