Spicy Cheddar Jalapeño Cornbread Waffles bring together the best of two worlds: crispy waffles with the hearty, slightly sweet flavor of cornbread, kicked up a notch with sharp cheddar cheese and a little heat from jalapeños. These waffles are golden brown on the outside with a tender, cheesy inside that makes every bite exciting and comforting at the same time.
I love making these when I want something a little different than plain cornbread but still crave that familiar southern comfort vibe. The jalapeños add just the right amount of spice without overpowering the cheesy goodness, and honestly, the smell while they’re cooking is irresistible. I usually toss in a handful of extra cheese on top just before they finish baking for an ooey-gooey finish.
My favorite way to enjoy these waffles is with a drizzle of honey or a swipe of butter melting over the warm surface. They pair wonderfully with chili, fried chicken, or even just a simple salad for a fun twist on dinner. Whenever I make a batch, everyone always asks for more — it’s like cornbread and waffles had the best baby ever!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives these waffles their classic cornbread texture and flavor. If you only have blue or white cornmeal, feel free to use those—they’ll change the color but taste just as good.
Sharp Cheddar Cheese: Sharp cheddar adds great tang and meltiness. If you want a milder taste, try medium cheddar or even Monterey Jack. For a dairy-free option, use vegan shredded cheese.
Jalapeños: These bring in the heat. Adjust the amount based on your spice love. For less heat, remove seeds and ribs; for more heat, add some of those parts back or try serrano peppers instead.
Buttermilk: It keeps the waffles tender and adds a slight tang. No buttermilk? Mix 1 cup milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 mins, then use.
How Do I Get Crispy Yet Tender Cornbread Waffles?
The trick is balancing wet and dry ingredients and cooking at the right temperature.
- Mix wet and dry ingredients just until combined to avoid tough waffles from overmixing.
- The melted butter adds moisture but also helps create crisp edges in the waffle iron.
- Preheat your waffle iron fully before adding batter; a hot iron seals the outside quickly for crispness.
- Cook until golden brown, don’t rush flipping or opening the iron too early as it will cause sticking and less crispness.
- Keep finished waffles warm in a low oven on a rack to avoid sogginess while you cook the rest.
Equipment You’ll Need
- Waffle iron – the star tool here; it shapes and crisps your cornbread waffles perfectly.
- Mixing bowls – one large for dry and one for wet ingredients keeps things organized and easy.
- Whisk – helps combine ingredients smoothly without lumps.
- Measuring cups and spoons – for accuracy with baking powder and spices.
- Spatula or ladle – to spread waffle batter evenly and avoid messes.
Flavor Variations & Add-Ins
- Swap jalapeños for diced green chilies or mild bell peppers if you want less heat but keep some pepper flavor.
- Add cooked crumbled breakfast sausage for a meaty boost that pairs well with cheddar.
- Try smoked cheddar or pepper jack cheese for a different cheesy kick.
- Mix in some corn kernels for extra texture and a touch of natural sweetness.
How to Make Spicy Cheddar Jalapeño Cornbread Waffles?
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted (plus extra for greasing waffle iron)
Additional Ingredients:
- 1 cup sharp cheddar cheese, shredded
- 2-3 jalapeño peppers, seeded and finely chopped (adjust to taste)
- 2 tablespoons fresh cilantro, chopped (optional)
- Sour cream, for topping
- Additional sliced jalapeños, for garnish
- Cooked bacon pieces, for garnish
- Chopped chives or green onions, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter plus 15-20 minutes cooking time, depending on your waffle iron size and batches. You’ll have warm, spicy waffles ready in roughly half an hour.
Step-by-Step Instructions:
1. Prepare the Waffle Iron:
Preheat your waffle iron following the manufacturer’s instructions. Lightly grease the surface with melted butter to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs, then add the buttermilk and melted butter. Whisk together until smooth.
4. Make the Batter:
Pour the wet mixture into the dry ingredients. Stir gently just until combined—avoid overmixing to keep the waffles tender. Fold in shredded cheddar, jalapeños, and cilantro if using.
5. Cook the Waffles:
Pour or spoon the batter onto the preheated waffle iron, spreading slightly to fill the sections evenly. Close the iron and cook for 4-6 minutes or until the waffles turn golden brown and crispy.
6. Serve and Garnish:
Carefully remove the waffles and keep warm while cooking remaining batter. Serve hot with a dollop of sour cream, topping with sliced jalapeños, crispy bacon pieces, and chopped chives or green onions. For a sweet-spicy twist, drizzle with honey or maple syrup if desired.
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños, but be sure to thaw them completely and pat dry to avoid adding extra moisture to the batter, which can affect the texture.
Can I Make These Cornbread Waffles Ahead of Time?
Absolutely! You can prepare the batter and keep it refrigerated for up to 24 hours before cooking. Cook the waffles fresh for the best crispiness, or reheat cooked waffles in a toaster or oven.
How Should I Store Leftover Waffles?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or oven to help restore their crispy exterior.
Can I Adjust the Level of Spiciness?
Definitely! Adjust the number of jalapeños or remove seeds and membranes to reduce heat. For a milder flavor, substitute jalapeños with diced green bell peppers or mild chilis.
