Cheddar Jalapeño Cornbread Waffles
A delightful twist on classic cornbread, these Cheddar Jalapeño Cornbread Waffles are perfect for holiday brunch or a cozy Saturday breakfast, bringing warmth and flavor to your table.
Ingredients
Waffle Base
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 2 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk You can substitute milk mixed with vinegar or lemon juice.
- 2 large eggs
- 1 4 cup melted butter
Flavor Additions
- 1 cup shredded sharp cheddar cheese For a kick, consider using pepper jack instead.
- 1 2 jalapeños, finely chopped Adjust the amount based on your spice preference.
Instructions
Preparation
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, mix the buttermilk, eggs, and melted butter.
- Pour the wet mixture into the dry ingredients and mix until just combined.
- Gently fold in the shredded cheddar cheese and finely chopped jalapeños.
- Lightly grease the hot waffle iron and pour batter onto the waffle plates.
Cooking
- Cook until the waffles are golden brown and crisp, usually about 5 minutes.
Serving
- Serve warm with your favorite toppings like maple syrup, honey, or sour cream.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gSodium: 250mgFiber: 2gSugar: 1g
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