Cheddar Jalapeño Cornbread Waffles
Cheddar Jalapeño Cornbread Waffles are a scrumptious twist on classic cornbread, perfect for brunch or dinner. These waffles feature crispy edges and a fluffy, cheesy interior infused with just the right amount of jalapeño heat. They’re quick to prepare and versatile enough to pair with syrup for breakfast or chili for dinner. Treat your taste buds to this delightful dish that combines comfort and flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings (4 waffles) 1x
- Category: Brunch/Dinner
- Method: Waffle
- Cuisine: Southern
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
- 1 cup milk (whole or buttermilk)
- 2 large eggs
Instructions
- Preheat your waffle maker according to instructions.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- Fold in shredded cheddar cheese and diced jalapeños until well distributed.
- In another bowl, whisk milk and eggs until smooth. Pour into dry ingredients and stir until just combined; do not overmix.
- Pour batter into the preheated waffle maker (about half full) and cook according to manufacturer instructions (usually about five minutes) until golden brown and crispy.
- Serve warm with butter, maple syrup, or alongside chili.
Nutrition
- Serving Size: 1 waffle (90g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
Keywords: - Substitute cheddar cheese with pepper jack for an extra kick or add corn kernels for sweetness.- Store leftover waffles in an airtight container in the fridge for up to three days; reheat in a toaster or oven until crispy.