Savory Cornbread Waffles

This cornbread waffle recipe transforms traditional cornbread into a crispy, savory breakfast or dinner option with the perfect balance of cheesy goodness and spicy jalapeño kick. The waffle iron creates those signature crispy edges while maintaining a tender interior that's impossible to resist.

I first created these waffles when looking for a creative way to use up leftover cornmeal. My family was immediately hooked, and now they request these instead of regular cornbread whenever we have chili or soup for dinner.

Ingredients

• Cornmeal: Adds that classic grainy texture and authentic corn flavor essential for true cornbread taste
• All purpose flour: Balances the cornmeal for the right structure and prevents waffles from being too crumbly
• Buttermilk: Provides tanginess and helps create tender waffles; look for full fat for best results
• Sharp cheddar cheese: Choose a good quality aged cheddar that you grate yourself for better melting
• Pickled jalapeños: Offer controlled heat and tangy flavor compared to fresh ones; adjust amount to your spice preference
• Honey: Optional but adds a subtle sweetness that complements the savory and spicy elements beautifully
• Baking powder and baking soda: Ensure proper rise and light texture in your waffles

Step-by-Step Instructions

Prepare Waffle Iron:

Start by preheating your waffle iron to medium high heat. A properly heated iron is crucial for achieving those crispy exteriors. Apply a generous coat of cooking spray or melted butter to every groove to prevent sticking. This step is essential as the cheese in the batter can make these waffles prone to sticking.

Mix Dry Ingredients:

Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Whisk thoroughly to ensure even distribution of the leavening agents. This prevents biting into pockets of baking soda later. The cornmeal should be evenly distributed throughout the flour for consistent texture.

Combine Wet Ingredients:

In a separate bowl, whisk buttermilk, melted butter, eggs, and honey until completely smooth. Make sure your melted butter has cooled slightly before adding to prevent cooking the eggs. The mixture should have a uniform pale yellow appearance when properly combined.

Create Batter:

Pour the wet ingredients into the dry ingredients using a gentle folding motion with a rubber spatula. Stop mixing as soon as no dry flour is visible. Overmixing will develop gluten and make tough waffles. Fold in the cheese and jalapeños with just a few strokes, distributing them evenly throughout.

Cook Waffles:

Ladle approximately half to two-thirds cup of batter onto the center of the preheated waffle iron. Close the lid gently but firmly. Cook for 4 to 5 minutes until steam stops escaping and the waffle is golden brown with crisp edges. Resist the urge to peek too early as this can cause the waffle to split.

The pickled jalapeños are really the secret hero in this recipe. While you might be tempted to use fresh, the pickling brine adds a tangy complexity that fresh peppers lack. My grandmother always said good cornbread needs something acidic to balance the richness, and these pickled peppers do exactly that.

Storage and Reheating

These cornbread waffles maintain their quality remarkably well even after storage. For best results, allow leftover waffles to cool completely on a wire rack before placing them in an airtight container or ziplock bag. They'll keep in the refrigerator for up to 3 days. To reheat, avoid the microwave which will make them soggy. Instead, pop them directly in the toaster or toaster oven for 1-2 minutes until heated through and crispy again. The cheese will get deliciously melty once more.

Perfect Pairings

The savory nature of these waffles makes them incredibly versatile on your table. For breakfast, top with a fried egg with a runny yolk that soaks into all those waffle pockets. For lunch, use them as the base for open-faced sandwiches with sliced turkey and avocado. At dinner, they shine alongside a bowl of chili or hearty soup, replacing traditional cornbread with something more interesting. During summer months, try serving them with pulled pork and coleslaw for a fun twist on a Southern classic.

Make It Your Own

While this recipe creates a perfectly balanced waffle, feel free to customize it to your taste preferences. For a more intense corn flavor, substitute half the all-purpose flour with corn flour. Add 1/4 cup of fresh corn kernels to the batter for textural contrast. If you enjoy herbs, 1 tablespoon of chopped fresh chives or cilantro complements the jalapeño beautifully. For those who enjoy sweet and spicy combinations, increase the honey to 2 tablespoons. Vegetarians can enjoy these as a main dish, while meat lovers might appreciate adding 1/4 cup of crumbled, cooked bacon to the batter.

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Recipe FAQs

→ Can I make the batter ahead of time?

You can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. However, the leavening agents (baking powder and baking soda) will lose some effectiveness over time. For best results, fold in the cheese and jalapeños just before cooking.

→ How do I adjust the spice level?

To control the heat level, adjust the amount of jalapeños. For a milder version, remove the seeds and membranes from the jalapeños before chopping, or reduce the quantity to 2-3 tablespoons. For extra spice, increase to 1/2 cup or add some fresh jalapeños along with the pickled ones.

→ What can I serve with these waffles?

These savory waffles pair wonderfully with fried or poached eggs, crispy bacon, breakfast sausage, avocado slices, or sour cream. For a heartier meal, top with chili, pulled pork, or shredded chicken. A drizzle of honey or maple syrup creates a delicious sweet-savory contrast.

→ Can I freeze these cornbread waffles?

Yes! These waffles freeze excellently. Allow them to cool completely, then place in a single layer on a baking sheet to freeze initially. Once frozen, transfer to a freezer bag or container with parchment paper between layers. They'll keep for up to 3 months. Reheat in a toaster or oven at 350°F until crisp and heated through.

→ Can I substitute the buttermilk?

If you don't have buttermilk, make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5-10 minutes. Alternatively, thin plain yogurt with a little milk until it reaches a buttermilk consistency. The tanginess and acidity are important for reacting with the baking soda.

→ What kind of waffle iron works best?

Any standard waffle iron works well for this recipe. A Belgian waffle maker will produce thicker waffles with deeper pockets, while a traditional waffle iron creates thinner, crispier waffles. Either style works, but cooking times may vary slightly, so watch your first waffle carefully to determine the perfect timing.