If you’re ready to spice up breakfast or brunch, Jalapeño Cheddar Cornbread Waffles are your new kitchen hero! Imagine that classic Southern cornbread flavor—just a little sweet, delightfully crumbly, and buttery—infused with sharp cheddar cheese and the zing of fresh jalapeño, then crisped to golden perfection in your waffle iron. Each bite is a playful balance of savory, sweet, and a gentle kick. Trust me, you’ll want a whole stack!
Why You’ll Love This Recipe
- Utterly Unique: These Jalapeño Cheddar Cornbread Waffles flip the script on traditional waffles with bold flavors and irresistible texture.
- Easy & Convenient: With one bowl and a boxed mix, you’ll have these crispy beauties on the table in under 30 minutes—no fuss, just fun.
- Versatile Meal Star: Enjoy them for breakfast, brunch, paired with chili, or as a creative side for soups and salads—endless options!
- Family & Crowd-Pleaser: Even spice-wary eaters love them, and kids can help stir or top each waffle for a little hands-on fun.
Ingredients You’ll Need
What I adore most about Jalapeño Cheddar Cornbread Waffles is how the hearty, simple pantry ingredients come together to create something show-stopping. Each element brings its own magic, from texture to golden color to that crave-worthy cheesy finish!
- 8.5 oz corn muffin mix (like Jiffy): The secret to both easy prep and cornbread authenticity—feel free to swap your favorite corn muffin mix here.
- Granulated sugar (1 tsp): Just a touch highlights the corn’s natural sweetness and balances the jalapeño’s mild heat.
- Milk (2/3 cup): Milk keeps the batter moist; any kind will work, including dairy-free options.
- Butter, melted (2 tbsp): Adds rich buttery flavor and helps create those perfectly golden, crisp edges.
- Egg (1): The backbone for structure—keeps your waffles fluffier and holds everything together.
- Corn kernels (1 cup): Use frozen or well-drained canned corn for little pops of sweetness and color.
- Shredded cheddar cheese (1 cup): The star of that melty, cheesy bite—sharp or medium cheddar both shine here.
- Jalapeño, seeded and diced (1): For gentle heat and a gorgeous green fleck (remove seeds for less spice).
- Cooking spray: Makes sure every waffle lifts cleanly and crisps on the outside.
Variations
This base recipe for Jalapeño Cheddar Cornbread Waffles is a blank canvas for your own creativity—so don’t hesitate to riff, swap, and spin them to fit your pantry or special diets. Here are a few fun ideas to jumpstart your inspiration:
- Make it Spicier: Add an extra jalapeño, a pinch of cayenne, or a few dashes of hot sauce for more kick.
- Go Gluten-Free: Use a gluten-free cornbread/muffin mix — the results are still fluffy, golden, and delicious.
- Mediterranean Twist: Try swapping cheddar for crumbled feta and fold in chopped scallions and roasted red pepper.
- Southwest-Style: Stir in cumin, smoked paprika, or a handful of cooked chorizo for a Tex-Mex punch.
- Cheese Swap: Monterey Jack, pepper jack, or even smoked gouda bring a whole new flavor vibe.
How to Make Jalapeño Cheddar Cornbread Waffles
Step 1: Prepare Your Batter
In a large mixing bowl, whisk the corn muffin mix and granulated sugar together to combine and break up any lumps. Add the milk, melted butter, and egg, stirring gently just until you no longer see dry mix—don’t over-mix or your waffles may get tough. The batter will be a bit thick, but that’s what gives your Jalapeño Cheddar Cornbread Waffles such an amazing crumb.
Step 2: Add the Flavorful Goodies
Now, fold in your corn kernels, diced jalapeño, and that whole cup of shredded cheddar. Give the batter a couple of gentle stirs until everything is evenly distributed but don’t overwork it—just enough to make sure every bite will get those little bursts of sweet corn, zesty jalapeño, and pockets of melty cheese.
Step 3: Preheat, Spray & Waffle
Fire up your waffle iron (medium to medium-high heat is usually perfect) and give it a good spritz with cooking spray—this prevents sticking and produces crisp, golden edges. Pour in enough batter to just cover the grates (usually about 1/2 cup, depending on your waffle maker), then, for some extra wow, sprinkle a little extra cheddar over the top before closing the lid. Cook until golden and crisp, about 3–5 minutes per waffle.
Step 4: Serve Hot and Enjoy!
Gently lift the Jalapeño Cheddar Cornbread Waffles out of the iron and transfer to a wire rack if making ahead, or right onto plates if you’re serving immediately. Keep them warm in a 200°F (95°C) oven while you finish the batch, and don’t forget to serve with your favorite toppings or sides!
Pro Tips for Making Jalapeño Cheddar Cornbread Waffles
- Crispy Edge Secret: For the ultimate golden crust, sprinkle a pinch of extra cheddar cheese on top of each waffle right before closing the iron.
- Keep the Batter Lumpy: Over-mixing kills the texture—just combine gently until you see no dry spots for fluffier, tender waffles.
- Handle the Heat: Remove jalapeño seeds for mild waffles, or leave some in for that signature spicy punch—taste and adjust to your liking!
- Don’t Overcrowd: Resist the temptation to overfill your waffle iron—too much batter and you’ll have a messy overflow instead of defined, crisp edges.
How to Serve Jalapeño Cheddar Cornbread Waffles
Garnishes
Brighten up your Jalapeño Cheddar Cornbread Waffles with a sprinkle of fresh chopped cilantro, thinly sliced green onions, or a few extra jalapeño rounds for flair. A dollop of sour cream or a drizzle of honey can send the flavors over the top, adding creamy or sweet contrast to every crispy bite.
Side Dishes
These savory waffles pair perfectly with comforting bowls of chili, smoky pulled pork, or a simple mixed greens salad. They also shine alongside fried chicken or scrambled eggs for a winning brunch spread—think of them as an all-in-one bread and side!
Creative Ways to Present
For a playful twist, cut the Jalapeño Cheddar Cornbread Waffles into strips and serve as dippers with queso, salsa, or your favorite dip at parties. Stack them high for a decadent open-faced breakfast sandwich or use them as a bold base for eggs Benedict with a Southwestern flair.
Make Ahead and Storage
Storing Leftovers
Leftover Jalapeño Cheddar Cornbread Waffles store beautifully! Let them cool completely, then tuck them into an airtight container. They’ll keep fresh in the fridge for up to 3 days—ready for a quick reheat whenever hunger (or a chili craving) strikes.
Freezing
Want to make a big batch? Simply freeze the cooled waffles in a zip-top bag or freezer-safe container with parchment between layers. They’ll last up to 2 months, making weekday breakfasts and emergency comfort dinners a breeze.
Reheating
For that just-made crispness, reheat Jalapeño Cheddar Cornbread Waffles in the toaster, a toaster oven, or a 350°F (175°C) oven until warmed through—about 5–7 minutes. Microwaving is fast, but you’ll lose the crunch. Enjoy them hot and fragrant all over again!
FAQs
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Can I make Jalapeño Cheddar Cornbread Waffles without a waffle iron?
Absolutely! Spoon the batter into a greased muffin tin and bake at 400°F (200°C) for 15–20 minutes for tasty cornbread muffins with all the same flavors. They won’t have the crispy waffle edges, but they’ll still be irresistibly good.
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Can I use fresh corn instead of frozen or canned?
Yes—freshly cut corn kernels are fantastic here! The little bursts of sweetness from fresh corn make these waffles extra special, especially when corn is in season.
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How do I keep the waffles crisp if I’m making a big batch?
Place cooked waffles on a wire rack set over a baking sheet and keep them warm in a 200°F (95°C) oven while you finish the batch. This method preserves their crisp exterior and soft, tender interior.
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Are Jalapeño Cheddar Cornbread Waffles very spicy?
Nope—they’re just zesty, not fiery! Removing the jalapeño seeds keeps things mild, but you can adjust the amount or leave in some seeds if you like more heat.
Final Thoughts
There’s something utterly joyful about that first bite of Jalapeño Cheddar Cornbread Waffles—warm from the waffle iron, cheesy, and kissed with a touch of heat. They’re the kind of dish you make once and find yourself craving again and again. I hope you’ll fall in love with them, too, and make them part of your comfort food traditions!
Print
Jalapeño Cheddar Cornbread Waffles Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 waffles 1x
- Category: Breakfast/Brunch
- Method: Waffle Iron/Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Jalapeño Cheddar Cornbread Waffles are a delightful twist on traditional cornbread, with a spicy kick from jalapeños and gooey cheddar cheese. Perfect for a savory breakfast or brunch treat!
Ingredients
Jalapeño Cheddar Cornbread Waffles:
- 8.5 oz box corn muffin mix (Jiffy or substitute corn muffin mix of your choice)
- 1 tsp granulated sugar
- 2/3 cup milk of your choice
- 2 TBSP butter, melted (or substitute vegetable oil)
- 1 egg
- 1 cup corn, frozen or drained from a can
- 1 cup shredded cheddar cheese
- 1 jalapeno, seeded and diced
- cooking spray
Instructions
- Jalapeño Cheddar Cornbread Waffles: In a bowl, combine corn muffin mix and sugar. Add milk, melted butter, and egg; stir until just combined. Fold in corn, cheese, and jalapeno. Preheat waffle iron, grease with cooking spray, and cook waffles until done. Optional: sprinkle more cheese on top.
- For muffins: Preheat oven to 400°F (200°C). 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 cool on a wire rack.
Notes
- You can adjust the heat level by adding more or less jalapeños.
- For a vegetarian option, use vegetarian corn muffin mix.
Nutrition
- Serving Size: 1 waffle
- Calories: Approx. 250 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
