Ready to take cornbread to the next level? These Cheddar Jalapeño Cornbread Waffles combine the bold, savory edge of sharp cheddar and jalapeños with the cozy comfort of cornbread. Crispy on the outside, soft and cheesy inside, these waffles are the perfect cross between Southern soul food and breakfast classic.

Whether you serve them with fried chicken, chili, or topped with eggs and hot honey, they’re an instant hit for brunch, dinner, or even a creative snack. It’s the kind of recipe that feels both nostalgic and fresh—warm, cheesy, and just spicy enough to keep things interesting.

Cheddar Jalapeño Cornbread Waffles

Why You’ll Love These Cheddar Jalapeño Cornbread Waffles

Crispy and cheesy: They crisp up beautifully in the waffle iron but stay soft and tender on the inside.
Spicy-sweet balance: Jalapeños bring a kick, while honey (if you choose to use it) rounds it out with a hint of sweetness.
Versatile serving options: Use them as a base for breakfast sandwiches, pair with chili, or enjoy with a slather of butter and honey.
Easy to make: No special ingredients, no fussy steps—just whisk, pour, and cook.
Meal-prep friendly: They reheat beautifully and can be frozen for quick future meals.

This is your go-to recipe when you want something satisfying with a bit of a punch.

Ingredients

– 1 cup cornmeal
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup buttermilk
– ¼ cup unsalted butter, melted
– 2 large eggs
– 1 cup shredded sharp cheddar cheese
– ⅓ cup pickled jalapeños, chopped (adjust to taste)
– 1 tablespoon honey (optional, for a sweet contrast)
– Cooking spray or melted butter for the waffle iron

Instructions

1. Preheat the Waffle Iron

Preheat your waffle maker according to the manufacturer’s directions. Lightly grease with cooking spray or melted butter to prevent sticking.

2. Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.

3. Combine the Wet Ingredients

In a separate bowl, whisk buttermilk, melted butter, eggs, and honey (if using) until smooth.

4. Combine Wet and Dry

Gently stir the wet mixture into the dry ingredients until just combined. Don’t overmix—it’s okay if the batter looks a bit lumpy.

5. Fold in the Flavor

Stir in the shredded cheddar and chopped jalapeños until evenly distributed.

6. Cook the Waffles

Scoop about ½ to ⅔ cup of batter into the hot waffle iron. Close the lid and cook until golden brown and crisp, around 4–5 minutes per waffle.

7. Serve Hot

Serve immediately with your favorite toppings. Great with butter, sour cream, extra cheese, or even hot honey.

Variations

Make it spicier: Add fresh jalapeños or a pinch of cayenne to the batter.
Add bacon: Fold in chopped, cooked bacon for a smoky twist.
Gluten-free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
Sweet version: Use only a touch of jalapeño and increase the honey for a sweet-savory breakfast treat.
Mini waffles: Make them in a mini waffle iron for snacks or party bites.

Heating and Storage Tips

Fridge: Store in an airtight container for up to 3 days.
Freezer: Freeze between parchment layers in a freezer-safe bag for up to 2 months.
To Reheat: Toast in the toaster or oven for best crispiness. Microwave works but won’t crisp them.

Frequently Asked Questions

Can I use fresh jalapeños instead of pickled?

Yes! Fresh will give a brighter, more intense heat. Remove seeds for less spice.

Do I need a Belgian waffle maker?

Nope—any waffle iron will work. Belgian makers will give deeper pockets and more crisp edges.

Can I make these ahead of time?

Definitely. Make a batch, cool, and freeze. Reheat in a toaster or oven for a quick meal.

What’s the best way to serve them?

Top with fried eggs, hot honey, or use as a base for chicken and waffles.

Can I make these dairy-free?

Yes. Use dairy-free cheese and milk (like oat or almond), and replace butter with oil or vegan butter.

Can I skip the jalapeños?

Of course—just make them cheddar cornbread waffles, or try adding scallions or herbs instead.

Why use cornmeal and flour?

Cornmeal adds grit and flavor, while flour keeps the waffles soft and fluffy.

Can I use milk instead of buttermilk?

Yes—just add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.

Are these spicy?

They have a gentle heat, especially with pickled jalapeños. Adjust to taste.

Can I double the recipe?

Absolutely. This recipe scales well—just don’t overcrowd your waffle iron.

Conclusion

These Cheddar Jalapeño Cornbread Waffles are more than just a fun twist—they’re a flavorful, adaptable comfort dish you’ll keep coming back to. Whether you’re pairing them with chili, eggs, or a slab of butter and honey, they bring the right mix of crispy, cheesy, spicy goodness every time. Easy to make, even easier to love.