Jalapeño Cheddar Cornbread Waffles
If the words “cornbread” and “waffles” caught your attention, same. Now toss in sharp cheddar and diced jalapeños? You’ve basically got yourself a warm hug in waffle form.
These waffles are savory, just a bit spicy, super comforting, and honestly, kind of addictive. They’ve got that slightly crisp outside, soft and cheesy inside, and a gentle heat that doesn’t slap you in the face. They’re also the kind of thing you can whip up with ingredients you probably already have sitting in your pantry and fridge. And yes, they work for breakfast, lunch, dinner, or when you’re standing over the stove at 9pm trying to make sense of your life.
Let’s get into it.
What You’ll Need
Here’s everything that goes into making these waffles. Most of this is probably already in your kitchen:
| Ingredient | Quantity | Notes |
|---|---|---|
| Corn muffin mix (e.g., Jiffy) | 1 box (8.5 oz) | You can also use homemade cornbread batter |
| Milk | 2/3 cup | Any kind – dairy or non-dairy works |
| Egg | 1 large | Helps bind and fluff |
| Butter (melted) | 2 tbsp | Or use neutral oil |
| Granulated sugar | 1 tsp | Optional, but it balances the heat |
| Corn kernels | 1 cup | Canned (drained), frozen (thawed), or fresh |
| Jalapeño | 1, diced | Remove seeds for less heat |
| Cheddar cheese | 1 cup, shredded | Sharp cheddar gives the best flavor |
| Cooking spray | As needed | For greasing your waffle iron |
Optional add-ins:
- Green onions, chopped
- Crumbled cooked bacon
- Smoked paprika or garlic powder
Tools You’ll Need
You don’t need a full-blown kitchen setup. Just the basics:
- Mixing bowls
- Whisk or wooden spoon
- Measuring cups and spoons
- Waffle iron (any standard one will do)
- Spatula
- Nonstick spray or brush with oil
Pro Tips
Alright, this is the good stuff. The part where you don’t just follow the recipe – you nail it.
- Heat matters
Preheat your waffle iron properly before adding the batter. If it’s not hot enough, your waffles will steam instead of crisp. - Let the batter sit
After mixing everything, give it 5–10 minutes to rest. This lets the cornmeal hydrate and makes your waffles more tender. - Cheese as a topping, not just an ingredient
Want those crispy, golden cheese edges? Sprinkle a little extra shredded cheddar on top of the batter after it’s in the waffle iron before closing it. - Start small
Your first waffle is your tester. Use about 1/2 cup batter first, then adjust depending on your iron. Less mess, more control. - Don’t peek
Seriously. Keep that waffle iron closed until the steam starts to slow down. That’s when they’re likely done.
Substitutions and Variations
Let’s say you don’t have all the exact ingredients. You’ve got options.
| Swap This | For This | Why |
|---|---|---|
| Corn muffin mix | Homemade cornbread batter | If you prefer from-scratch |
| Milk | Oat, soy, almond, or coconut milk | Makes it dairy-free |
| Cheddar cheese | Pepper Jack, mozzarella, or Colby | Changes the flavor and heat level |
| Jalapeño | Green chilies or bell peppers | Great if you want less spice |
| Butter | Neutral oil | Slightly different texture, still good |
Want to make it meaty? Fold in some chopped cooked bacon or sausage. Want it herby? Add chives, cilantro, or thyme. Want it sweet-ish? A little honey or maple drizzle after cooking takes it into brunch territory.
Make-Ahead Tips
This one’s helpful if you’re cooking for a crowd or prepping meals ahead.
- You can mix the dry ingredients a day in advance and store in a sealed container.
- Chop the jalapeños and store them in a small airtight jar in the fridge.
- The entire batter can be made and chilled up to 6 hours before cooking.
- Finished waffles freeze beautifully. Just cool them completely, place in a single layer on a baking sheet to freeze solid, then toss in a freezer bag.
How to Make Jalapeño Cheddar Cornbread Waffles
- Mix the dry base
In a large bowl, combine the corn muffin mix and sugar. Stir with a whisk or spoon until it’s uniform. - Add the wet ingredients
Pour in the milk, melted butter, and egg. Mix gently until just combined — don’t overwork it. - Toss in the good stuff
Fold in the corn kernels, cheddar cheese, and diced jalapeño. If using any extras like bacon or scallions, now’s the time. - Rest the batter
Let it sit for about 5–10 minutes to let the flavors meld and the cornmeal soften. - Preheat and grease
Heat your waffle iron and lightly spray or oil it. - Scoop and cook
Pour about 1/2 to 3/4 cup of batter into the center of your waffle iron. Close the lid and cook until golden and crispy. This usually takes about 4–5 minutes depending on your iron. - Keep warm
Place cooked waffles on a wire rack in a 200°F oven if you’re batching. - Serve
Top with extra cheese, butter, maple syrup, or even a fried egg.
Storage and Leftovers
If you’ve got extras, here’s how to make them work for you:
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze flat in a single layer, then store in a bag or container for up to 2 months.
- Reheat: Use a toaster, toaster oven, or 350°F oven until heated through. Avoid the microwave unless you’re ok with a soft texture.
Nutritional Breakdown (Approx. Per Waffle)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 9g |
| Fat | 15g |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sugar | 5g |
| Sodium | 480mg |
These numbers can vary depending on the exact mix and substitutions used.
Diet-Friendly Adjustments
Want to tweak this recipe to fit a certain eating plan?
- Vegetarian: It already is!
- Gluten-Free: Use a certified gluten-free cornmeal mix.
- Dairy-Free: Sub in plant-based milk and vegan cheese.
- Low-Carb: Cornbread isn’t low-carb by nature, but you can reduce the carb load by using almond flour-based waffle mixes and skipping the corn kernels.
What to Serve With These Waffles
Make it a full meal with some of these ideas:
- Savory: Top with a runny fried egg, avocado slices, or a scoop of chili.
- Sweet-Savory: Drizzle with honey, hot honey, or maple syrup for contrast.
- Hearty Brunch: Serve with roasted potatoes, a crisp salad, or sautéed greens.
FAQ
Can I make these without a waffle iron?
Yes, you can! Use the batter to make mini muffins or pancakes. It won’t be quite the same, but still delicious.
Can I make them less spicy?
Absolutely. Just use half a jalapeño or swap it out for bell pepper.
What kind of cheese works best?
Sharp cheddar is king here, but feel free to use Monterey Jack, Colby, or even a smoked cheese for depth.
Can I use homemade cornbread mix?
Totally. Just make sure it’s a thick batter. Too runny, and it won’t crisp properly in the waffle iron.
Can I freeze the waffles?
Yup! They freeze great and reheat well in the toaster or oven.
Wrap Up
If you’ve never made savory waffles before, this is your sign to try. These Jalapeño Cheddar Cornbread Waffles are everything good about cornbread — just crispier, cheesier, and way more fun to eat. Plus, they’re flexible enough to fit your vibe whether you want breakfast, lunch, or a weird little 9pm snack dinner.
Try the recipe, play around with the toppings, and make it your own. And if you do end up making them, I’d love to hear how they turn out. Leave a comment below with your questions, thoughts, or even your wildest waffle toppings. Let’s talk waffles.
