Spicy Cheddar Jalapeño Cornbread Waffles are a fun twist on classic cornbread, packed with sharp cheddar cheese and a little kick from fresh jalapeños. These waffles have a crispy outside with a soft, cheesy, and slightly spicy inside that makes them stand out from regular cornbread recipes.
I love making these waffles when I want something comforting but with a bit of flavor that wakes up my taste buds. The jalapeños add just enough heat to make each bite interesting without being overwhelming, and the cheddar cheese melts into pockets of gooey goodness that I can’t get enough of.
My favorite way to serve them is alongside chili or a hearty bowl of soup. They also work great as a base for a spicy breakfast sandwich with eggs and bacon. These waffles bring a little fun and surprise to any meal, and I always look forward to sharing them with friends who appreciate a bit of spice and cheese in their cooking.
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives these waffles their classic cornbread texture and flavor. If you want a finer crumb, try stone-ground cornmeal for a bit more texture.
Jalapeños: Fresh jalapeños add lively heat and crunch. If you prefer milder heat, remove the seeds and ribs or substitute with milder peppers like poblano. For extra spice, add a pinch of cayenne powder.
Sharp Cheddar: Sharp cheddar melts well and adds a rich, tangy note. You could swap it with pepper jack for a cheesier spice or mozzarella for a milder, gooey texture.
Buttermilk: Buttermilk helps keep the waffles tender and adds slight tanginess. If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
How Do I Get Crispy Yet Tender Cornbread Waffles?
Balancing a crispy exterior with a tender inside is key for these waffles. Here’s how:
- Preheat your waffle iron fully before adding batter—this ensures immediate crisping.
- Don’t overmix the batter; a few lumps keep the texture light and moist.
- Use melted butter in the batter for richness and help with crispness.
- Cook waffles until golden brown and steam stops escaping from the iron.
- Keep cooked waffles warm in a single layer on a wire rack—this prevents sogginess.
Following these steps will give you waffles that are crispy on the outside while staying soft and cheesy inside. I like topping them with fresh jalapeño slices and a drizzle of hot honey for a perfect sweet-heat balance.
Equipment You’ll Need
- Waffle iron – essential for making crispy, golden waffles with perfect shape.
- Mixing bowls – one for dry ingredients and one for wet; keeps mixing organized.
- Whisk – helps blend wet ingredients smoothly and combine batter without overmixing.
- Measuring cups and spoons – accurate measurements help the batter turn out just right.
- Rubber spatula – great for folding in jalapeños and cheese gently without deflating batter.
- Cooling rack or wire rack – keeps waffles crisp by allowing air to circulate after cooking.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese to add a creamy texture with a bit more spicy flavor.
- Stir in cooked bacon or chorizo for smokiness and protein, turning these waffles into a hearty meal.
- Add corn kernels or diced bell peppers for a sweeter crunch and extra color.
- Use poblano or serrano peppers instead of jalapeños to change the heat level and flavor profile.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
Flavor Additions:
- 1 to 2 fresh jalapeños, finely chopped (adjust to taste)
- 1 cup sharp cheddar cheese, shredded
Optional Toppings:
- Sliced fresh jalapeño rounds
- Crumbled queso fresco or feta
- Chopped fresh cilantro
- Maple syrup or hot honey
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter and around 20 minutes to cook all the waffles, depending on your waffle iron size and speed. You’ll then spend a few minutes adding your favorite toppings before serving. Total time is roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Batter:
Preheat your waffle iron following the manufacturer’s instructions. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until evenly combined. In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined. The batter should be slightly lumpy — resist the urge to overmix! Finally, fold in the chopped jalapeños and shredded cheddar cheese evenly.
2. Cook the Waffles:
Lightly grease your waffle iron if needed. Scoop the batter onto the preheated iron according to its size. Cook the waffles until they are golden brown and crispy, usually 4 to 6 minutes. Carefully remove each waffle and keep them warm while you cook the remaining batter.
3. Serve and Enjoy:
Stack the waffles on a plate and top with your choice of fresh jalapeño slices, crumbled cheese like queso fresco or feta, chopped cilantro, and a drizzle of maple syrup or hot honey for a perfect balance of sweet and spice. These waffles are great for breakfast or served alongside chili or soup for a comforting meal.
Can I Use Frozen Jalapeños Instead of Fresh?
Yes, you can use frozen jalapeños, but be sure to thaw and drain them well to avoid adding extra moisture to the batter, which can affect the texture of the waffles.
How Should I Store Leftover Waffles?
Store any leftover waffles in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or oven to keep them crispy instead of using a microwave, which can make them soggy.
Can I Make These Waffles Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Just ensure your baking powder is gluten-free as well.
Is There a Way to Make These Less Spicy?
Yes! Remove the seeds and membranes from the jalapeños before chopping since most of the heat is concentrated there. You can also reduce the amount of jalapeños or substitute with milder peppers like poblano.
