Cheddar Jalapeño Cornbread Waffles are like a warm hug on a weekend morning, right? There’s just something about kicking off your brunch with something cheesy, spicy, and, okay, a little out of the ordinary. Ever have one of those days when regular waffles just aren’t cutting it? I totally get you. This recipe is the answer. And hey, if you’re obsessed with all things cheesy (ahem, check out this easy crockpot creamy broccoli cheddar chicken if you need even more ideas), or you love mixing savory into your breakfast routine, you’ll find these hit the spot. One bonus: these waffles happen to pair ridiculously well with a lazy, cozy morning and, dare I say, makes you look like a five-star chef to whoever’s at your table. I’m not exaggerating! By the way, for more easy comfort food, you’ve gotta see this easy crockpot creamy broccoli cheddar chicken too.
How to make substitutions to these cornbread waffles
So here’s the scoop. Not everyone keeps buttermilk or fresh jalapeños just hanging around in their fridge. Don’t worry, you’ve got options. Use regular milk and add a splash of lemon juice or vinegar (let it sit a couple of minutes) to fake your own buttermilk. No fresh peppers? Jarred sliced jalapeños work great too, honestly sometimes I think they’re spicier. Gluten-free? Just swap in your favorite gluten-free cornmeal blend, but if you’re out of cornmeal entirely…well, I wouldn’t call ‘em cornbread waffles anymore, but you could get creative with other grains. Cheese-wise, sharp cheddar is classic, but pepper jack will make these even zestier. My cousin tried shredded gouda once and, surprisingly, it totally worked. Basically, don’t stress—use what you’ve got, and enjoy.
These waffles are so addictive, even my picky teenager asked for seconds! The jalapeños are the perfect kick with just the right amount of cheese. Trust me, you won’t have leftovers.
Other customizations to cornbread waffles
Honestly, this recipe is like a playground for flavor. Toss in cooked crumbled bacon if you love a meaty breakfast (who doesn’t), or some sliced green onions for a bite of freshness. Sometimes I add sweet corn kernels, straight from the freezer. My neighbor swears by a tiny sprinkle of smoked paprika in the batter. Try a few ideas until you find your “forever” combo. These waffles handle all sorts of personalities—go spicy, go sweet, or toss on some hot honey on top for the perfect blend. You can even tuck in a sprinkle of black pepper or a dab of leftover pulled pork. Go wild, I’m not judging.
What ingredients do you need to make cornbread waffles?
Let’s make sure you’ve got the goods. You want:
- Yellow cornmeal (not the coarse kind, unless you like grit)
- All-purpose flour (helps with the fluff factor)
- Baking powder (not to confuse with baking soda, please)
- Sugar and salt (sugar’s optional if you’re not a sweet corn kinda person)
- Buttermilk or milk-and-lemon juice swap
- Eggs
- Melted butter
- Cheddar cheese, shredded (sharp is best, in my opinion)
- Jalapeños, diced small (seeds if you want heat, skip if not)
That’s your basic list. Nothing too tricky. And, if you want the exact measurements, let me know. I’ll be happy to spill all my baking secrets your way.
How to serve cornbread waffles
Ah, serving time. You’ve got options, friend.
- Top with a big dollop of sour cream and a sprinkle of more cheese (no such thing as too much).
- Drizzle hot honey (or regular honey) for a sweet-meets-heat vibe.
- Make it a meal: serve alongside fried chicken, chili, or a hearty soup.
- Stack two and sandwich scrambled eggs or pulled pork in the middle.
For a brunch spread, I like to throw them next to my favorite easy crockpot creamy broccoli cheddar chicken as a side. They also freeze surprisingly well, so extras won’t go to waste.
Why you’ll love this recipe
Okay, let’s be real: Cheddar Jalapeño Cornbread Waffles are basically comfort food royalty. If you’re tired of bland pancakes or plain old toast, these are a game changer. They’ve got a crispy outside, a soft and cheesy inside, and just enough jalapeño to keep you on your toes. Plus, they smell amazing (your kitchen will feel like a small-town diner in the best way). I make these to impress breakfast guests, but honestly, sometimes it’s just because I want breakfast to be exciting. They’re easy, fast, endlessly customizable, and, trust me, people will ask for the recipe.
Common Questions
Can I make these ahead of time?
Absolutely! Just let them cool, pop in the toaster or oven to reheat. They come out crispy as ever.
How spicy are they?
Well, that depends on your jalapeños and how many seeds you throw in. Want mild? Scrape those seeds out and cut back the amount.
Can I freeze leftovers?
Yes! Stack between wax paper, freeze in a bag, and reheat when needed. Meal prep magic.
Can I make them without cheese?
Sure, but they won’t have that cheesy goodness. I’d suggest adding more corn or another veggie to keep ‘em interesting.
Any sauce ideas?
Try salsa, sriracha mayo, or a creamy ranch dipping sauce if you want something extra.
Waffles That’ll Change Your Brunch Game
If you haven’t tried Cheddar Jalapeño Cornbread Waffles yet, trust me, you’re missing out on a brunch upgrade. They’re super flexible, fast to make, and full of personality, so you really can’t go wrong. Grab your favorite mug, get comfy, and whip up a batch soon. Need more inspiration? Check out these tasty spins from Jalapeño Cheddar Cornbread Waffles – Workweek Lunch and Jalapeño Cheddar Cornbread Waffles – Maebells for other creative ideas. You’ll want to make them a regular in your weekend routine—and hey, don’t blame me if you never go back to boring waffles again.
Cheddar Jalapeño Cornbread Waffles
Ingredients
Method
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large bowl, combine the dry ingredients: cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, whisk together the wet ingredients: buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
- Fold in the cheddar cheese and diced jalapeños.
- Ladle the batter into the preheated waffle iron and cook until golden brown, about 5-7 minutes.
- Remove the waffles from the iron and keep warm in a low oven while you cook the remaining batter.
- Serve with toppings like sour cream, hot honey, or alongside fried chicken.
