These Spicy Cheddar Jalapeño Cornbread Waffles are the perfect mix of crispy, cheesy, and just the right kick of heat. The sweetness of the cornbread pairs so well with the sharp cheddar and the fresh jalapeños, sizzling through every bite. They’re a fun twist on classic cornbread that feels both comforting and exciting.
I love making these waffles when I want a snack that’s a little different but still super easy and satisfying. The spicy jalapeños add that zesty burst that wakes up your taste buds, and the cheddar melts in just right, making each bite gooey and delicious. I usually keep a batch in the fridge to pop in the toaster for a quick treat anytime.
My favorite way to serve them is with a drizzle of honey or a dollop of sour cream for a cool contrast to the spice. They also make a great side for chili or a hearty breakfast with eggs on the side. Honestly, friends always ask for the recipe after trying these because they’re just so fun and full of flavor!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives cornbread its classic texture and mild sweetness. You can swap to white cornmeal if you prefer a slightly different flavor, but make sure it’s finely ground for the best waffle texture.
Shredded Cheddar Cheese: Sharp cheddar adds beautiful tang and melts nicely. If you want a milder taste, try Monterey Jack or Colby cheese. For a dairy-free option, use your favorite vegan cheese.
Jalapeños: Fresh jalapeños bring crisp heat here. If you want less spice, use fewer jalapeños or remove all seeds. For more heat, try serrano peppers or add a pinch of cayenne powder.
Buttermilk & Sour Cream: These give moisture and a slight tang. You can substitute with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk.
How Do You Get Crispy Yet Tender Cornbread Waffles?
The key is to balance moisture and structure, then cook to a golden crisp without drying out the waffles:
- Don’t overmix the batter. Stir just until ingredients combine to keep waffles tender.
- Heat the waffle iron well before adding batter to get a crispy outside fast.
- Use melted butter in the batter for richness and help with crisping.
- Cook each waffle fully (around 4-6 minutes) until golden brown and slightly firm to the touch before removing.
- If you are making a big batch, keep cooked waffles warm on a baking sheet in a low oven (200°F/90°C) to retain crispness.
Following these tips will help you get waffles that are crunchy on the outside, soft and cheesy inside — just like cornbread but with a fun waffle twist!
Equipment You’ll Need
- Waffle iron – key for shaping and crisping the cornbread batter into waffles.
- Mixing bowls – a large one for dry ingredients and a medium one for wet ingredients keep things organized.
- Whisk – handy for blending wet and dry ingredients smoothly without lumps.
- Measuring cups and spoons – essential for accurate ingredient amounts to get the right texture and flavor.
- Rubber spatula – perfect for folding in cheese and jalapeños without overmixing.
Flavor Variations & Add-Ins
- Add cooked bacon or diced ham for a smoky, meaty boost that pairs perfectly with cheddar.
- Swap jalapeños for diced green chilies for a milder, tangier spice.
- Mix in corn kernels for extra sweet bursts and classic cornbread texture.
- Try pepper jack cheese instead of cheddar for a spicier, creamier flavor.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream
- 4 tablespoons unsalted butter, melted and cooled
Add-Ins and Toppings:
- 1 cup sharp cheddar cheese, shredded
- 2-3 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
- Cooking spray or additional melted butter for waffle iron
- Butter, for serving
- Maple syrup, for serving
- Fresh cilantro or parsley, chopped (optional garnish)
- Additional sliced jalapeños (optional garnish)
How Much Time Will You Need?
Prepare and cook time together usually takes about 20–25 minutes. Mixing the batter takes about 10 minutes, and cooking the waffles in batches generally takes another 10–15 minutes, depending on your waffle iron’s size and speed.
Step-by-Step Instructions:
1. Preheat and Prepare Your Waffle Iron:
Start by preheating your waffle iron according to its specific instructions. Lightly coat it with cooking spray or melted butter to prevent sticking and ensure your waffles come out crispy and golden.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until they’re fully combined and well mixed.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs well. Then add the buttermilk, sour cream, and melted butter, stirring until everything is blended smoothly.
4. Mix Wet and Dry Ingredients Gently:
Pour the wet mixture into the dry ingredients bowl. Stir carefully and gently to combine. Be sure not to overmix—the batter should be a little thick and lumpy, not smooth.
5. Add Cheese and Jalapeños:
Fold in the shredded cheddar cheese and finely chopped jalapeños. Mix just enough to spread them evenly throughout the batter.
6. Cook Your Waffles:
Spoon the batter onto your preheated waffle iron. Spread it out a bit as needed. Close the lid and cook until the waffles turn a beautiful golden brown and feel crispy, usually around 4 to 6 minutes.
7. Keep Waffles Warm and Serve:
Carefully remove the waffles and keep them warm on a plate or in a low oven while you finish the rest. When all waffles are ready, stack them up and top with a pat of butter, a generous drizzle of maple syrup, fresh sliced jalapeños, and a sprinkle of chopped cilantro or parsley if you like.
8. Enjoy!
Serve these delightful spicy cheddar jalapeño cornbread waffles warm. They’re perfect for breakfast, brunch, or even as a flavorful snack any time of day!
Can I Use Frozen Jalapeños Instead of Fresh?
Yes, you can use frozen jalapeños if fresh aren’t available. Just thaw them completely and pat dry to remove excess moisture before folding into the batter to avoid soggy waffles.
Can I Make These Waffles Ahead of Time?
Absolutely! Cook the waffles, then let them cool completely before storing in an airtight container in the fridge for up to 3 days. Reheat them in a toaster or oven to restore crispness before serving.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle, then use it in place of buttermilk in the recipe.
How Can I Control the Spice Level?
To reduce heat, use fewer jalapeños and remove all seeds and membranes before chopping. For more spice, leave some seeds in or add a pinch of cayenne pepper to the batter.
