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
Units
Scale
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
