Description
Deliciously cheesy and spicy cornmeal waffles, perfect for breakfast or as a base for savory toppings.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 1 1/2 cups shredded sharp cheddar cheese
- 2 fresh jalapeños, seeded and finely chopped (plus extra slices for topping)
- 1 cup corn kernels (fresh, frozen, or canned and drained)
- 2 tablespoons chopped fresh cilantro or parsley (plus more for serving)
- Oil or melted butter for greasing the waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions and lightly grease the plates with oil or melted butter.
- In a large mixing bowl, whisk together the cornmeal, all purpose flour, granulated sugar, baking powder, baking soda, kosher salt, smoked paprika, garlic powder, and cayenne pepper until well combined.
- In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and honey until the mixture is smooth and fully blended.
- Pour the wet ingredients into the bowl with the dry ingredients and gently fold with a spatula until just combined; a few small lumps are fine; do not overmix.
- Fold in the shredded sharp cheddar cheese, chopped jalapeños, corn kernels, and chopped fresh cilantro or parsley until evenly distributed through the batter.
- Let the batter rest for about 5 minutes to allow the cornmeal to hydrate and the leaveners to start working.
- Scoop the batter onto the hot waffle iron using about 1/2 to 3/4 cup of batter per waffle depending on the size of your iron and close the lid.
- Cook the waffles until they are deeply golden and crisp on the outside and cooked through on the inside, usually 4 to 5 minutes or according to your waffle maker’s indicator light.
- Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you cook the remaining batter.
- Serve the waffles hot, topped with butter, extra jalapeño slices, fresh herbs, and a drizzle of honey or maple syrup, or use them as a base for fried chicken, chili, or eggs.
Notes
- These waffles can also be made ahead of time and reheated in a toaster.
- Adjust the amount of jalapeños based on desired heat level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Nutrition
- Serving Size: 2 waffles
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg