Description
These Jalapeño Cheddar Cornbread Waffles are a savory twist on the classic sweet waffle. Packed with corn, cheddar cheese, and a spicy kick from jalapeños, they are perfect for a delicious breakfast or brunch.
Ingredients
Units
Scale
Cornbread Waffles:
- 8.5 oz box corn muffin mix (such as Jiffy, or a substitute of your choice)
- 1 tsp granulated sugar
- 2/3 cup milk of your choice
- 2 TBSP butter, melted (or vegetable oil)
- 1 egg
- 1 cup corn kernels, frozen or drained from a can
- 1 cup shredded cheddar cheese
- 1 jalapeno, seeded and diced
- cooking spray
Instructions
- Cornbread Waffles: In a bowl, mix the corn muffin mix and granulated sugar. Add milk, melted butter (or oil), and egg. Stir until just combined. Fold in corn, cheese, and jalapeno.
- For Waffles: Preheat waffle iron and grease with cooking spray. Cook waffles until batter is used up. Top with extra cheese for color.
- For Muffins: Preheat oven to 400F (200C). Grease or line muffin tins. Fill each cup ⅔ full with batter. Sprinkle with cheddar cheese if desired. Bake for 15-20 minutes until golden brown.
- Let waffles cool on a wire rack before storing.
Nutrition
- Serving Size: 1 waffle
- Calories: Approximately 280 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
