These Spicy Cheddar Jalapeño Cornbread Waffles are a fun twist on classic cornbread, turning it into a crispy, golden waffle packed with sharp cheddar cheese and a good kick from fresh jalapeños. They’re crispy on the outside, soft and tender on the inside, with just enough spice to keep things interesting without being too hot.
I love making these waffles when I want something a little different for brunch or as a side with chili or barbecue. The combination of melty cheddar and spicy jalapeños always gets everyone’s attention, and I usually keep a bowl of sour cream or honey nearby to balance the heat. It’s a simple little trick that I find really brings out the best in these waffles.
One of my favorite things about this recipe is how easy it is to whip up a batch that feels special but doesn’t take all day. I like to think of these waffles as the perfect comfort food for when you want something cozy but with a little personality. They’re great fresh off the waffle iron, and honestly, I tend to make extra because they’re just as delicious warmed up later on.
Key Ingredients & Substitutions
Cornmeal: The heart of this recipe, cornmeal adds that classic cornbread texture and mild sweetness. I use medium grind for a nice crumb, but you can choose fine for a smoother waffle. If cornmeal is tricky to find, polenta can be a fun substitute.
Sharp Cheddar Cheese: This brings bold flavor and meltiness. Sharp cheddar stands out, but you can swap in Monterey Jack or a smoky cheese for a different twist. Pre-shredded cheese works fine, but freshly shredded melts best.
Jalapeños: Fresh jalapeños add heat and crunch. Remove the seeds if you want less spice. If jalapeños aren’t available, try poblanos for milder flavor or serranos if you like it hotter.
Buttermilk: It keeps the waffles tender and adds a subtle tang. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes before using.
How Do You Get Crispy Yet Tender Cornbread Waffles?
Balancing crispiness on the outside with a tender inside is key here. Follow these tips:
- Preheat well: Make sure your waffle iron is hot before pouring batter. A hot surface creates a crisp crust quickly.
- Don’t overmix: Gently combine wet and dry ingredients to keep waffles light. Lumpy batter is okay.
- Use melted butter: It helps the waffles brown evenly and adds richness.
- Avoid thick batter: Spread the batter evenly for quicker cooking and better texture.
- Give waffles room: After cooking, rest them on a wire rack instead of stacking directly. This keeps them from getting soggy.
Equipment You’ll Need
- Waffle iron – this is the star! It crisps the cornbread batter perfectly and gives those classic waffle pockets.
- Mixing bowls – one large for dry ingredients and one medium for wet keep things simple and organized.
- Whisk – great for blending wet ingredients smoothly without lumps.
- Measuring cups and spoons – to keep your proportions just right for fluffy, flavorful waffles.
- Spatula – helps you fold in cheese and jalapeños gently and scrape batter easily into the waffle iron.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack for an extra spicy, melty bite that pairs nicely with jalapeños.
- Add cooked and crumbled bacon or chorizo for smoky, meaty depth.
- Mix in corn kernels for a sweet pop and more traditional cornbread texture.
- Toss in chopped green onions or chives for fresh, mild onion flavor that brightens the waffles.
Spicy Cheddar Jalapeño Cornbread Waffle Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup cornmeal (fine or medium grind)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- ¼ cup melted butter (plus extra for greasing waffle iron)
Add-ins and Toppings:
- 1 cup sharp cheddar cheese, grated (plus extra for topping)
- 2-3 fresh jalapeños, thinly sliced (seeds removed for less heat, plus extra for topping)
- ¼ cup chopped fresh cilantro (optional, for garnish and mix-in)
- Butter or oil for waffle iron
- Maple syrup for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15-20 minutes to cook the waffles, depending on your waffle iron size and speed. It’s quick enough for a cozy brunch or side dish with minimal fuss.
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron
Turn on your waffle iron and let it heat according to the manufacturer’s instructions. Lightly grease the plates with butter or oil to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar until everything is evenly combined.
3. Combine Wet Ingredients
In another bowl, beat the eggs well. Then whisk in the buttermilk and melted butter until the mixture is smooth and well blended.
4. Make the Batter
Pour the wet ingredients into the dry ingredients. Stir gently just until combined — don’t overmix! It’s okay if the batter looks a little lumpy.
5. Add Cheese and Jalapeños
Fold in the grated cheddar cheese and sliced jalapeños, saving a small amount to sprinkle on top later. If you like, add the chopped cilantro for a fresh flavor boost.
6. Cook Your Waffles
Spoon batter onto the preheated waffle iron, spreading it evenly but not too thick. Close the lid and cook according to your waffle iron’s instructions — usually about 4-6 minutes — until the waffles are crisp and golden brown.
7. Serve Warm and Topped
Remove waffles gently and keep warm if cooking in batches. Serve stacked with extra shredded cheddar, jalapeño slices, a drizzle of maple syrup, and a sprinkle of fresh cilantro. For an extra touch, offer sour cream or honey on the side to balance the heat.
Enjoy your spicy cheddar jalapeño cornbread waffles warm and crispy, perfect for a flavorful brunch or a tasty side with chili or barbecue!
Can I Use Frozen Jalapeños for This Recipe?
Yes, you can use frozen jalapeños! Just make sure to thaw them completely and pat them dry to avoid adding extra moisture to the batter, which could make the waffles less crispy.
Can I Make These Waffles Ahead of Time?
Absolutely! You can prepare the batter in advance and store it in the fridge for up to 24 hours. Cook the waffles fresh for best texture, or reheat cooked waffles in a toaster or oven to keep them crisp.
How Should I Store Leftover Waffles?
Store leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster, oven, or air fryer to maintain crispiness.
Can I Substitute Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This creates a similar tangy acidity that helps keep the waffles tender.
