Jalapeño Cheddar Cornbread Waffles (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
120 g yellow cornmeal
02 -
100 g all-purpose flour
03 -
10 g baking powder
04 -
15 g granulated sugar
05 -
5 g salt
→ Wet Ingredients
06 -
240 ml buttermilk
07 -
2 large eggs
08 -
60 g unsalted butter, melted
→ Add-ins
09 -
120 g shredded sharp cheddar cheese
10 -
1 medium jalapeño, finely diced, seeds removed for less heat
11 -
10 g chopped fresh parsley (optional)
→ Honey Butter Drizzle
12 -
60 g unsalted butter, softened
13 -
30 ml honey
14 -
1 g salt
15 -
Pinch of cayenne pepper or smoked paprika (optional)
# Step-by-Step Directions:
01 -
In a small bowl, mix softened unsalted butter, honey, and salt until smooth and creamy. Add cayenne pepper or smoked paprika for a spicy variation if desired.
02 -
Whisk together yellow cornmeal, all-purpose flour, baking powder, sugar, and salt in a large bowl until evenly combined.
03 -
In a separate bowl, whisk buttermilk, eggs, and melted butter until thoroughly blended.
04 -
Pour wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing. Fold in shredded cheddar cheese and diced jalapeño.
05 -
Preheat waffle iron and lightly grease with cooking spray or melted butter. Pour approximately 120 ml of batter into the center, close lid, and cook for 4 to 5 minutes until golden and crisp. Keep finished waffles warm in a low oven at 93°C.
06 -
Stack waffles on plates, top generously with honey butter, drizzle extra honey as desired, and garnish with fresh parsley or jalapeño slices.
# Helpful Notes:
01 -
Use fresh jalapeños for optimal flavor. Avoid overmixing the batter to retain a tender texture. Preheat the waffle iron thoroughly for crisp waffles. Cooked waffles can be kept warm in a low oven while finishing the batch.