Spicy Cheddar Jalapeño Cornbread Waffles are a fun twist on two favorites—crispy waffles and classic cornbread—joined together with a kick of jalapeño and melty cheddar cheese. They have a crunchy outside and a soft, cheesy inside that’s just packed with flavor and a little heat.
I love making these waffles when I want something a bit different for brunch or a snack. The jalapeños add just enough spice to keep things interesting without being too hot, and the cheddar cheese melts perfectly throughout. I usually chop the jalapeños finely so the heat spreads evenly in every bite, and I always use sharp cheddar for that extra cheesy punch.
My favorite way to eat these waffles is with a drizzle of honey or a smear of butter—sweet meets spicy in the best way. They’re great alongside a simple salad for lunch or with eggs and bacon for breakfast. These waffles always get people asking for the recipe because they’re such a fun and tasty surprise!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives these waffles their classic cornbread texture and slightly sweet flavor. If you can’t find yellow, white cornmeal works fine but the color and taste will be a bit different.
Buttermilk: Buttermilk adds tang and helps the waffles stay moist. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
Sharp Cheddar Cheese: Sharp cheddar gives a bold cheesy flavor. You can swap in pepper jack for extra spice or mild cheddar for a gentler taste.
Jalapeños: Fresh jalapeños bring heat. Remove seeds for less spice, or substitute with milder peppers like poblano if you prefer a gentler kick.
Red Onion: Optional, but adds a nice sharp crunch. You can leave it out or use green onions for a milder onion flavor.
How Do You Get Crispy Yet Tender Cornbread Waffles?
Balancing crispy outside with tender inside is all about batter and cooking time:
- Don’t overmix the batter—just combine until no dry flour is visible. Overmixing causes toughness.
- Make sure your waffle iron is hot before adding batter so the outside crisps up quickly.
- Use melted butter in the batter for richness and helps browning.
- Cook waffles 4-6 minutes based on your iron until deep golden brown.
- Let waffles rest briefly on a wire rack (not stacked) to keep crispiness and cool slightly.
This way you get that perfect crunchy edge with a soft cheesy cornbread center every time.
Equipment You’ll Need
- Waffle iron – essential for shaping and crisping your cornbread waffles perfectly.
- Mixing bowls – one for dry ingredients and another for wet; helps with easy, even mixing.
- Whisk – great for blending wet ingredients smoothly without lumps.
- Rubber spatula or wooden spoon – perfect for folding in cheese and jalapeños gently.
- Measuring cups and spoons – to get your ingredients accurate and your batter consistent.
Flavor Variations & Add-Ins
- Swap cheddar for pepper jack cheese for extra spice and melty texture.
- Mix in cooked crumbled bacon or diced ham for smoky, meaty flavor.
- Add corn kernels for extra sweetness and texture in each bite.
- Replace jalapeños with mild poblano peppers if you want less heat but still some pepper flavor.
Spicy Cheddar Jalapeño Cornbread Waffles
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 1/2 tsp smoked paprika (optional)
Wet Ingredients:
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup melted unsalted butter
Mix-ins:
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeño peppers, finely diced (adjust for spice)
- 1/4 cup finely chopped red onion (optional)
For Cooking and Topping:
- Cooking spray or melted butter for waffle iron
- Sour cream or Greek yogurt
- Additional shredded cheddar cheese
- Fresh jalapeño slices
- Chopped fresh cilantro or parsley (optional)
- Maple syrup or hot sauce (optional)
How Much Time Will You Need?
Plan for about 10 minutes prep time to mix your ingredients and get your waffle iron ready, plus 20-25 minutes cooking time depending on your waffle iron and batch size. Total time: roughly 30-35 minutes for a delicious, cheesy, spicy waffle feast!
Step-by-Step Instructions:
1. Prepare Ingredients and Heat Waffle Iron:
Preheat your waffle iron according to its instructions. Lightly grease the surface with cooking spray or melted butter to keep waffles from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, and smoked paprika until well combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk buttermilk, eggs, and melted butter until smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — it’s okay if a few lumps remain. Do not overmix or the waffles could be tough.
5. Add Cheese and Jalapeños:
Fold in shredded cheddar, diced jalapeños, and the optional red onion until evenly distributed throughout the batter.
6. Cook the Waffles:
Pour about 1/2 cup batter per waffle (adjust based on your waffle iron size) onto the hot waffle iron. Close the lid and cook until waffles are golden brown and crispy, usually around 4-6 minutes.
7. Keep Warm & Repeat:
Remove waffles carefully and keep warm on a wire rack. Repeat until all batter is cooked.
8. Serve with Toppings:
Stack your waffles on plates. Top with a dollop of sour cream or Greek yogurt, sprinkle extra shredded cheddar, add fresh jalapeño slices and diced onion, plus a sprinkle of fresh herbs like cilantro or parsley. For a sweet and spicy finish, drizzle a little maple syrup or hot sauce on top.
9. Enjoy!
Serve these warm spicy cheddar jalapeño cornbread waffles for breakfast, brunch, or a tasty snack. Crispy, cheesy, and full of bold flavors!
Can I Use Frozen Jalapeños for These Waffles?
Yes, you can use frozen jalapeños, but make sure to thaw them completely and drain any excess moisture before adding to the batter to avoid soggy waffles.
Can I Make the Waffles Ahead of Time?
Absolutely! Cook the waffles, let them cool completely, then store in an airtight container or freezer bag. Reheat in a toaster or oven to restore crispiness.
How Can I Reduce the Spiciness?
Remove the seeds and membranes from the jalapeños before dicing, which is where most of the heat is. You can also use milder peppers like poblano or omit them entirely.
What’s a Good Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This mimics buttermilk’s acidity and texture.
