Jalapeño Cheddar Cornbread Waffles Recipe

Jalapeño Cheddar Cornbread Waffles are everything you love about classic cornbread, but with a gloriously golden, crispy twist. They’re spicy, cheesy, and bursting with sweet bits of corn in every bite, making breakfast, brunch, or dinner absolutely unforgettable!

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Ingredients You’ll Need

All it takes is a handful of kitchen staples and a fresh jalapeño to make these Jalapeño Cheddar Cornbread Waffles shine! Each ingredient plays an essential part in making the waffles fluffy, cheesy, vibrant, and a little bit spicy.

• Corn muffin mix (8.5 oz): The base for that classic cornbread flavor and easy lift—you can use any favorite mix, but Jiffy is my go-to.
• Granulated sugar (1 tsp): Just a touch to round out the heat and build that iconic sweet-savory cornbread bite.
• Milk (2/3 cup): Makes the batter smooth and tender; any milk works—even plant-based!
• Butter, melted (2 TBSP): Adds richness and helps the waffles get deliciously crisp (swap in oil if you prefer).
• Egg (1): Binds everything together for the perfect texture.
• Corn (1 cup, frozen or canned): Pops of chewy sweetness and color in every bite—use whichever is easiest for you!
• Shredded cheddar cheese (1 cup): Cheesy goodness in every waffle, plus extra for sprinkling on top if you love that gooey finish.
• Jalapeño, seeded and diced (1): Adds mild heat and a fresh zing—adjust the amount for more or less spice.
• Cooking spray: Essential for a nonstick waffle iron and those perfect crisp edges.

Variations

One of the best things about Jalapeño Cheddar Cornbread Waffles is how easy it is to make them your own. Whether you’re working around allergies or simply craving something a little different, these swaps and add-ins will keep the fun going strong!

• Make Them Gluten-Free: Use your favorite gluten-free cornbread mix—they turn out just as crisp and fluffy!
• Go Vegetarian or Vegan: Sub plant-based milk and a vegan butter or oil, and ditch the egg for a flax “egg” or egg replacer—cheesy flavor still wins.
• Add More Veggies: Toss in a handful of diced red bell pepper or scallions for extra color and crunch.
• Bump Up the Spice: Love it hot? Add a pinch of cayenne or leave some jalapeño seeds in the mix for an extra kick.

How to Make Jalapeño Cheddar Cornbread Waffles

Step 1: Mix Your Dry Ingredients

In a large mixing bowl, stir together your corn muffin mix and granulated sugar to evenly distribute the sweetness and ensure a balanced base for your Jalapeño Cheddar Cornbread Waffles. This quick step guarantees every bite bakes up with perfect, sweet-savory flavor.

Step 2: Add the Wet Ingredients

Pour in the milk, melted butter, and crack in your egg. Gently whisk everything together until just combined—don’t overmix, or you’ll lose that lovely, tender crumb that makes these waffles so good!

Step 3: Fold in the Good Stuff

Next, fold in the corn kernels, shredded cheddar cheese, and those fiery little bits of diced jalapeño. This is where your batter comes alive with bursts of sweetness, creaminess, and just the right level of heat.

Step 4: Cook the Waffles

Preheat your waffle iron and give it a generous coat of cooking spray; this is key for super crisp edges and easy release. Pour in the batter (about a scant cup per waffle), sprinkle with extra cheese if you’re feeling bold, and cook until gloriously golden and crisp. Repeat until the batter’s gone—you should have about six craveable waffles!

Step 5: Serve and Enjoy

Let the waffles cool briefly on a wire rack to keep them crisp, then pile high and dig in while they’re still warm and cheesy. Every bite brings the comfort of cornbread with a fun, flavorful twist!

How to Serve Jalapeño Cheddar Cornbread Waffles

Garnishes

Make these waffles the star of your table by topping them with bright sprigs of cilantro, extra jalapeño slices, or a dollop of sour cream. A drizzle of hot honey or a sprinkle of chopped scallions makes them pop with color and flavor—don’t be shy!

Side Dishes

Pair Jalapeño Cheddar Cornbread Waffles with a bowl of chili, your favorite soup, or a hearty salad for the coziest meal ever. For brunch, serve alongside eggs and crispy bacon, or with a mound of fresh avocado and salsa for a Southwestern twist.

Creative Ways to Present

For a crowd, cut the waffles into strips and serve as dippable “fries” with ranch or sriracha aioli. Or, build a dazzling brunch board with your soups, spreads, and a stack of these golden beauties—kids and adults alike will love picking their own!

Make Ahead and Storage

Storing Leftovers

Let your waffles cool completely, then pop them into an airtight container or zip-top bag. Store in the fridge for up to 3 days—they’ll stay moist, cheesy, and ready for quick breakfasts or snacks.

Freezing

For longer storage, freeze single layers of cooled Jalapeño Cheddar Cornbread Waffles between sheets of parchment in a freezer bag. They keep beautifully for up to 2 months, so you’re never far from a cozy, spicy treat.

Reheating

To recapture maximum crisp, reheat waffles straight from the fridge or freezer in a toaster or 375°F oven until warmed through and slightly crunchy on the outside. They taste just as spectacular as the day you made them!

FAQs

Final Thoughts

If you’re craving something playful, bold, and impossibly comforting, Jalapeño Cheddar Cornbread Waffles are about to be your new favorite. I hope you’ll whip up a batch and discover just how much joy a simple, cheesy, slightly spicy waffle can bring to your table. Let me know how you love to serve them!

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