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Jalapeño Cheddar Cornbread Waffles Recipe

Jalapeño Cheddar Cornbread Waffles Recipe
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★★★★★

5.2 from 8 reviews

These Jalapeño Cheddar Cornbread Waffles are a delightful twist on classic cornbread, combining the spicy kick of jalapeños with the rich, melty goodness of cheddar cheese. Perfect for breakfast, brunch, or a savory snack, these waffles are crispy on the outside and tender on the inside. They can also be made into muffins for a convenient handheld treat.

Ingredients

Scale

Dry Ingredients

  • 8.5 oz box corn muffin mix (Jiffy or any corn muffin mix of your choice)
  • 1 tsp granulated sugar

Wet Ingredients

  • 2/3 cup milk of your choice
  • 2 tbsp butter (melted, or substitute vegetable oil)
  • 1 large egg

Mix-Ins and Toppings

  • 1 cup corn (frozen and thawed or canned and drained)
  • 1 cup shredded cheddar cheese
  • 1 jalapeño (seeded and diced)
  • cooking spray for waffle iron or muffin tins

Instructions

  1. Prepare the batter: In a mixing bowl, combine the corn muffin mix and granulated sugar. Add the milk, melted butter, and egg, then stir just until the ingredients are combined. Avoid overmixing to keep the texture light. Gently fold in the corn kernels, shredded cheddar cheese, and diced jalapeño pieces to evenly distribute the flavors.
  2. Cook the waffles: Preheat your waffle iron and coat it lightly with cooking spray to prevent sticking. Pour the batter onto the waffle iron, spreading it evenly. If desired, sprinkle additional shredded cheddar cheese on top before closing the lid to achieve a cheesy, golden crust. Cook until the waffles are crisp and cooked through, typically producing about six waffles from the batter.
  3. Alternative muffin method: Preheat your oven to 400°F (200°C). Grease or line your muffin tins with paper liners. Spoon the batter into each muffin cup, filling about two-thirds full. Optionally sprinkle extra cheddar on top for a cheesy topping. Bake for 15-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  4. Cool and serve: Allow the waffles or muffins to cool on a wire rack or sheet pan. This step helps them firm up and prevents sogginess. Serve warm and enjoy as a delicious savory snack or side dish.

Notes

  • The jalapeño can be adjusted or omitted for less heat according to your preference.
  • Using frozen or canned corn is fine; just ensure canned corn is well-drained.
  • For a dairy-free option, substitute milk with almond or soy milk and butter with vegetable oil.
  • Waffles can be kept warm in a low oven (around 200°F) if preparing multiple batches.
  • Leftover waffles or muffins store well in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
  • Reheat waffles in a toaster or oven to regain crispness instead of microwave.

Nutrition

Keywords: jalapeño cornbread waffles, cheddar cornbread waffles, savory cornbread, jalapeño cheddar muffins, breakfast waffles, cornbread recipes

Find it online: https://kitchenbyclara.com/jalapeno-cheddar-cornbread-waffles-recipe/