Spicy Cheddar Jalapeño Cornbread Waffles are a fun twist on classic cornbread with a little kick! These waffles are packed with sharp cheddar cheese and spicy jalapeños that add just the right amount of heat. The outside turns nice and crispy, while the inside stays soft and cheesy, making every bite super satisfying.
I love making these waffles when I want something a bit different for breakfast or as a side for dinner. The combination of spicy jalapeños and melty cheddar cheese always gets compliments, and they’re surprisingly easy to whip up. I like to keep the jalapeños just the way I like it — if you want more or less heat, it’s easy to adjust.
My favorite way to eat these waffles is with a drizzle of honey or a dollop of sour cream on top to balance out the spice. They also pair really well with chili or a hearty soup. These waffles bring a little fun and flavor to any meal, and I find myself making them again and again when I need a tasty change from regular cornbread.
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives a nice texture and subtle sweetness. You can substitute with stone-ground cornmeal for a coarser texture or fine cornmeal for a lighter result. Using gluten-free cornmeal works well if avoiding gluten.
Cheddar Cheese: Sharp cheddar provides bold flavor and melty goodness. If you want it milder, try mild cheddar or Monterey Jack. For a dairy-free option, use vegan cheese shreds, though the flavor will change a bit.
Jalapeños: Fresh jalapeños add that signature heat and crunch. Remove the seeds to tame the spice or keep them for a fiery kick. If you prefer less heat, substitute with milder peppers like poblano or green bell pepper.
Buttermilk: It keeps the cornbread waffle tender and adds a slight tang. No buttermilk? You can make a quick substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
How Do I Get Crispy Yet Soft Cornbread Waffles?
Balancing crispy edges with a tender inside can be tricky. Here’s how to nail it:
- Don’t overmix batter: Mix just until wet and dry ingredients combine to keep waffles light and fluffy.
- Preheat waffle iron well: A hot iron gives a crispy outside quickly without drying the inside.
- Grease the waffle iron: Use melted butter or oil on the iron to prevent sticking and help form a golden crust.
- Cook fully: Let waffles cook until they’re golden brown and steam stops rising—this ensures they are cooked inside and crisp outside.
- Keep warm in oven: Place cooked waffles on a rack in a low oven if making a batch, so they stay crispy and don’t get soggy.
Equipment You’ll Need
- Waffle iron – essential for giving your cornbread waffles their crispy, golden texture.
- Mixing bowls – you’ll need one for dry ingredients and one for wet ingredients to keep things organized.
- Whisk – helps mix wet ingredients smoothly and combine batter without overmixing.
- Rubber spatula or wooden spoon – perfect for folding in cheese and jalapeños without crushing them.
- Measuring cups and spoons – to get your ingredients just right for balanced flavor and texture.
Flavor Variations & Add-Ins
- Add cooked bacon or chorizo for a smoky, meaty twist that pairs nicely with the spicy jalapeños.
- Swap cheddar for pepper jack cheese to boost the heat and add a creamy, spicy flavor.
- Mix in corn kernels or diced bell peppers for extra sweetness and a bit of crunch.
- Try adding a teaspoon of smoked paprika or cumin for a warm, earthy flavor that complements the spice.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
Main Batter:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 2 large eggs
- 4 tablespoons melted butter (plus more for waffle iron)
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, seeded and finely chopped (leave seeds if more heat desired)
- 1/4 cup chopped fresh cilantro (optional)
For Serving:
- Maple syrup
- Butter
- Additional sliced jalapeños and crumbled cheese for garnish (optional)
Time Needed:
This recipe takes about 10 minutes to prepare the batter and 4–6 minutes to cook each batch of waffles. Overall, plan for around 25 to 30 minutes to make and serve hot, fresh cornbread waffles.
Step-by-Step Instructions:
1. Prepare Your Waffle Iron:
Preheat your waffle iron according to the manufacturer’s instructions. When heated, lightly grease the plates with butter to prevent sticking and help the waffles crisp up nicely.
2. Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar. This ensures all dry components are well combined before adding liquids.
3. Mix Wet Ingredients:
In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth and well blended. This will make the batter creamy and help the waffles stay tender.
4. Combine Batter:
Pour the wet ingredients into the dry ingredients. Stir gently just until combined—some small lumps are okay. Avoid overmixing to keep waffles light.
5. Add Flavorings:
Fold in the shredded cheddar cheese, chopped jalapeños, and chopped cilantro if you’re using it. This gives your batter that spicy, cheesy punch.
6. Cook Waffles:
Scoop about ½ to ¾ cup of batter onto the preheated waffle iron, depending on its size. Close the lid and cook until waffles are golden brown and cooked through, usually 4–6 minutes. Repeat with remaining batter.
7. Serve:
Serve the waffles hot topped with a pat of butter, extra sliced jalapeños, crumbled cheese, and chopped cilantro if desired. Drizzle generously with warm maple syrup for a perfect sweet-spicy combo.
8. Enjoy:
Enjoy your spicy cheddar jalapeño cornbread waffles immediately for the best crispy texture and fresh flavors!
Can I Use Frozen Jalapeños in This Recipe?
Yes, you can use frozen jalapeños, but be sure to thaw them completely and drain any excess moisture before folding them into the batter. This helps prevent soggy waffles.
How Do I Store Leftover Waffles?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in a toaster or oven to restore their crispiness rather than microwaving, which can make them soggy.
Can I Make the Batter Ahead of Time?
Absolutely! Prepare the batter in advance and refrigerate it for up to 24 hours. Give it a gentle stir before cooking since some settling may occur.
What Can I Serve With These Spicy Cornbread Waffles?
They’re great with chili, fried chicken, or a fresh salad. You can also enjoy them for breakfast with a drizzle of maple syrup and a side of eggs.
