Cheddar Jalapeño Cornbread Waffles (Print Version)
Crispy cornbread waffles loaded with sharp cheddar and jalapeños for a savory breakfast with the perfect kick of heat.
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup all-purpose flour
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1 teaspoon salt
→ Wet Ingredients
06 -
1 cup buttermilk
07 -
1/4 cup unsalted butter, melted
08 -
2 large eggs
09 -
1 tablespoon honey (optional)
→ Additions
10 -
1 cup shredded sharp cheddar cheese
11 -
1/3 cup pickled jalapeños, chopped
12 -
Cooking spray or additional melted butter for the waffle iron
# Steps to Follow:
01 -
Preheat the waffle iron according to the manufacturer’s instructions and lightly grease it with cooking spray or melted butter to prevent sticking.
02 -
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt until well combined.
03 -
In another bowl, whisk together the buttermilk, melted butter, eggs, and honey (if using) until smooth.
04 -
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; it’s okay if there are a few lumps. Fold in the shredded cheddar cheese and chopped pickled jalapeños.
05 -
Pour an appropriate amount of batter (about 1/2 to 2/3 cup, depending on your waffle iron) onto the preheated waffle iron. Close the lid and cook according to the machine’s instructions until the waffles are golden brown and cooked through. This usually takes about 4-5 minutes.
06 -
Carefully remove the waffles from the iron and serve hot. They’re delicious on their own, or you can top them with butter, additional cheese, sour cream, or a drizzle of honey for added flavor.
07 -
Pair your Cheddar Jalapeño Cornbread Waffles with fried eggs, bacon, or even a spicy salsa for a delightful meal!