Whether you’re looking to up your breakfast game, or spice up your next weekend brunch, these Jalapeño Cheddar Waffles are the cheesy, delicious staple you’re looking for.
Jalapeño and cheddar might just be one of my all-time favorite flavor combinations. I would take it any way I can get it. I love it on everything from nachos, to French fries, to pizza, and everything in between.
So these Jalapeño Cheddar Waffles are right up my alley. But even if you’re not as obsessed with all things jalapeño cheddar like I am, I still think you’re gonna be a huge fan of these easy-to-make savory waffles. They are so flavorful, so cheesy and little bit smoky. Plus, they were made to be served with some thick slices of bacon.
The secret to these waffles is that they’re made with cornmeal and buttermilk in the batter. So they’ve got a skillet cornbread vibe to them. They come out of the waffle maker looking fluffy and golden, and they are soft, but textured when you go in for that first bite.
I love featuring these savory waffles on an easy at-home brunch menu, maybe with a fried egg and some hot sauce on top. But waffles weren’t just made for the morning, and I also love serving these Jalapeño Cheddar Waffles along side a hearty stew or a bowl of chili. There are so many possibilities, so keep scrolling for this super easy recipe.
Making Jalapeño Cheddar Waffles
This recipe comes together in a few quick steps, and lets your waffle iron do all the hard work.
Start by combining the dry ingredients for these waffles in a mixing bowl. That will include flour, cornmeal, baking soda and baking powder. To that, add in a pinch of salt, and some paprika, which I will give the waffles some smoky flavor. Give it all a whisk and set aside for a minute.
In a smaller bowl, mix together the wet ingredients for these waffles. That includes a stick of melted butter, 2 eggs, and buttermilk. Once you’ve whisked all that together, you can pour your wet mixture right into your dry ingredients. Mix them together and you’ll see your waffle batter form — it’ll be nice and sticky, but not super runny.
Finally, it’s time to add the star ingredients. I use a whole jalapeño for this recipe. You can completely control how spicy you want your waffles to be depending on how you utilize your pepper. If you want them mild, then completely remove all the seeds before you finely dice up your jalapeño. You can leave a few, or add all the seeds in to your batter if you really want to kick it up a notch.
And don’t forget the cheese! Add in a full cup of freshly grated sharp cheddar, and use a rubber spatula to fold everything together, without over mixing your batter.
Once your waffle iron is preheated, give it a good coating of non-stick spray and add about 1/2 a cup of waffle batter. Close the lid, and let it do its thing! They should be golden brown and ready to go in about 3-5 minutes.
PRO TIP: Make sure to reapply non-stick spray to your waffle iron in between each waffle you make, to make sure nothing sticks and all of your waffles come out in perfect shape.
You can eat these waffles with nothing more than a little butter and they are absolutely delicious. A little maple syrup drizzled over makes for the perfect sweet and savory combo. As I mentioned above, a fried eggs with some hot sauce is also a mouthwatering way to eat these waffles. If you want to go all out, turn this waffle in your eggs Benedict base, and pile on eggs, bacon and hollandaise sauce (I’ve also used queso before). There’s a lot of fun you can have with it!
This recipe will make about 4-6 waffles. You can store them in a ziploc or storage container in the fridge for 1-2 days before they start to get stale.
Let me know if you give these Jalapeño Cheddar Waffles a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Jalapeño Cheddar Cornbread Waffles
- 1 Cup All-Purpose Flour
- 3/4 Cup Cornmeal
- 2 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Tsp Paprika
- 1 1/2 Cups Buttermilk
- 1/2 Cup (1 stick) Melted Butter
- 2 Eggs Beaten
- 1 Cup Cheddar Cheese Shredded
- 1 Jalapeño Seeded, diced
- Add the first 6 ingredients to a mixing bowl and whisk to combine.
- In a seperate bowl, combine the buttermilk, butter and eggs.
- Slowly pour the wet ingredients into the dry ingredients and mix until combined.
- Scoop about 1/3 – 1/2 cup of the mixture at a time into a preheated waffle iron that’s been coated with non-stick cooking spray.
- Serve with the toppings of your choice or as a side dish. Can be stored in a plastic bag or storage container in the fridge for 3-4 days.