Spicy Cheddar Jalapeño Cornbread Waffles are a fun twist on classic cornbread, blending the cheesy goodness of cheddar with the lively kick of fresh jalapeños. These waffles have a crispy outside and a soft, fluffy inside that’s bursting with bold flavors, making them anything but your usual breakfast waffle.
I love making these when I want something a bit different and zesty on the table. The mix of sharp cheddar and spicy jalapeños always surprises people in the best way. I find that gently folding the jalapeños into the batter helps keep the spice balanced, so it’s just right—not too mild but not overwhelming either.
My favorite way to serve these waffles is with a pat of melting butter and a drizzle of honey or a dollop of sour cream to cool down the heat a little. They also pair perfectly with chili or a hearty soup for a cozy comfort meal that’s full of flavor. These waffles always bring smiles around the table and make mealtime feel special and fun.
Key Ingredients & Substitutions
Cornmeal: This gives the waffles their classic cornbread texture and a slight crunch. Use fine or medium grind for best results. If you don’t have cornmeal, polenta works as a good substitute, just grind it finer if needed.
Sharp Cheddar Cheese: Sharp cheddar adds a nice tang and melts well into the batter. You can swap it for Monterey Jack or Pepper Jack if you want a milder or even spicier cheddar flavor.
Jalapeños: Fresh jalapeños provide that spicy kick and crunch. If you prefer less heat, remove all seeds or use a milder pepper like poblano. For more spice, add extra jalapeños or a pinch of cayenne.
Buttermilk: Buttermilk keeps the batter tender and adds a slight tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
How Do I Get Crispy, Fluffy Waffles With This Batter?
To make sure your waffles come out crispy on the outside and fluffy inside, follow these tips:
- Preheat your waffle iron fully before adding batter to avoid sticking and uneven cooking.
- Don’t overmix the batter; stir just until the wet and dry ingredients come together. A few lumps are okay to keep waffles tender.
- Grease the waffle iron lightly with butter or nonstick spray for a golden crust.
- Cook waffles undisturbed until the iron signals they’re done or the waffle is golden brown, usually 4-6 minutes.
- If making multiple waffles, keep cooked ones warm on a rack in a low oven to maintain crispness.
Equipment You’ll Need
- Waffle iron – essential for shaping and crisping the cornbread waffles perfectly.
- Mixing bowls – one large for dry ingredients and one for wet to keep mixing simple and organized.
- Whisk – helps blend wet ingredients smoothly and combine the batter without lumps.
- Spatula or spoon – great for folding in cheese and jalapeños without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts that make the batter just right.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a creamy, spicy twist that amps up heat.
- Add cooked bacon bits for smoky crunch that pairs well with the jalapeño’s spice.
- Stir in corn kernels for extra sweetness and texture, making the waffles even more cornbready.
- Mix in chopped green onions or chives for a fresh, mild onion flavor that brightens the dish.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, seeded and finely diced (reserve a few slices for topping)
- 1/4 cup chopped fresh cilantro (plus extra for garnish)
- Butter or nonstick spray for waffle iron
- Sour cream (for serving)
- Maple syrup or honey (for drizzling)
Time Needed
This recipe takes about 10 minutes to prepare and 4–6 minutes to cook each batch of waffles. Total time will vary depending on your waffle iron and batch size, but generally expect around 25–30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Waffle Iron:
Preheat your waffle iron according to its instructions. Lightly grease it with butter or nonstick spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until fully combined.
3. Combine the Wet Ingredients:
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
4. Make the Batter:
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix—the batter should be slightly lumpy.
5. Add Cheese, Jalapeños, and Cilantro:
Gently fold in the shredded cheddar cheese, diced jalapeños, and chopped cilantro so they’re evenly distributed throughout the batter.
6. Cook the Waffles:
Scoop batter onto the preheated waffle iron—enough to fill but not overflow. Cook following your waffle iron’s directions, usually 4 to 6 minutes, until waffles are golden brown and crispy.
7. Serve and Enjoy:
Carefully remove the waffles and keep warm if making multiple batches. Serve topped with sour cream, a few reserved jalapeño slices, chopped cilantro, and a drizzle of maple syrup or honey for a balanced mix of spice, creaminess, and sweetness.
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños, but be sure to thaw them completely and drain any excess moisture before adding to the batter to avoid soggy waffles.
How Should I Store Leftover Waffles?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven to keep them crispy instead of using the microwave.
Can I Make These Waffles Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free for a tasty alternative.
What Can I Serve with Spicy Cheddar Jalapeño Cornbread Waffles?
They pair wonderfully with chili, a fresh green salad, or even topped with fried eggs for a hearty meal.