You’re in for a treat with these Jalapeno Cheddar Cornbread Waffles—a recipe that takes humble cornbread mix and transforms it into golden, cheesy waffles with just the right amount of heat. The first time I made them, I loved how the sharp cheddar melted into little pockets while the jalapeños gave a fresh, peppery kick without overwhelming the flavor. A sprinkle of smoky turkey bites adds protein and depth, but you can easily skip them for a vegetarian version. This recipe is straightforward, gluten-free friendly, and flexible enough to enjoy for breakfast, brunch, or even as a savory side dish.
Why You’ll Love This Recipe
Jalapeno Cheddar Cornbread Waffles check all the boxes. First, they’re easy—you’ll use Pamela’s Cornbread Mix as the base, cutting down prep time. Second, they’re flavorful thanks to cheddar, jalapeños, and a touch of chives. Third, they’re versatile: serve them plain, with eggs, or even alongside chili. And finally, they’re customizable—add turkey bites for a smoky twist or skip for a lighter vegetarian option. Whether you’re feeding a crowd or meal-prepping for the week, these waffles are guaranteed to hit the spot.
The Story Behind Jalapeno Cheddar Cornbread Waffles
- Cornbread, a Native American staple, was later embraced by Southern cooking.
- Jalapeños, originally cultivated in Mexico, became a natural fit for cornbread’s sweetness.
- Cheddar cheese, introduced by English settlers, gave cornbread a savory edge.
- Combining these into waffle form makes Jalapeno Cheddar Cornbread Waffles a true fusion of tradition and modern comfort food.
Key Ingredients in Jalapeno Cheddar Cornbread Waffles
- Pamela’s Cornbread & Muffin Mix: A gluten-free base that simplifies the process while keeping authentic cornbread flavor.
- Cheddar Cheese: Strong, low-fat cheddar melts into gooey, savory bites.
- Jalapeños: Fresh, de-seeded peppers for gentle heat and freshness.
- Chives: Add a mild onion-like brightness that balances the richness.
- Turkey Bites (optional): Smoky, meaty flavor that pairs beautifully with cheese.
- Buttermilk Substitute (skim milk here): Keeps the waffles moist while making them lighter.
- Eggs & Butter: Bind and enrich the batter, creating crisp yet tender waffles.
How to Make Jalapeno Cheddar Cornbread Waffles
- Preheat your waffle iron: Set it to medium-high. Spray or brush with gluten-free cooking spray or canola oil.
- Mix dry ingredients: In a large bowl, whisk together Pamela’s Cornbread Mix, sugar, salt, and baking powder.
- Stir wet ingredients: Add melted butter, beaten eggs, and skim milk. Mix until just combined—don’t overwork the batter.
- Fold in flavors: Gently stir in cheddar cheese, fresh chives, and jalapeños.
- Load the iron: Pour 1/3–3/4 cup batter onto the waffle maker, depending on its size. Sprinkle chopped turkey bites over if using.
- Cook until golden: Close the iron and cook until waffles are crisp and deep golden brown, about 3–5 minutes.
- Keep warm: Transfer waffles to a wire rack set on a baking sheet in a 200°F oven to stay crisp while you finish the batch.
Jalapeno Cheddar Cornbread Waffles Tips and Twists
5 Tips
- Seed jalapeños fully if you prefer mild heat.
- Use freshly shredded cheddar for better melting.
- Rest the batter 5 minutes to let flavors blend.
- Keep waffles on a wire rack instead of stacking, to prevent sogginess.
- Double the batch—they freeze beautifully!
3 Variations
- Vegetarian: Omit the turkey bites and add roasted corn kernels.
- Tex-Mex: Stir in cumin and serve with salsa or sour cream.
- Breakfast-Ready: Top with a fried egg and avocado slices.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep leftovers in an airtight container in the fridge up to 3 days. Freeze in a single layer before storing in bags.
- Reheating: Toast or air fry until hot and crisp again—no soggy waffles here.
- Make-Ahead: Mix dry ingredients and prep toppings (chives, cheese, jalapeños) the night before. Combine with wet ingredients just before cooking.
Serving Suggestions
These waffles are incredibly versatile:
- Pair with crispy fried chicken for a savory brunch.
- Serve alongside chili or soup as a creative cornbread swap.
- Top with scrambled eggs and avocado for a hearty breakfast.
- Drizzle with hot honey for a sweet-spicy snack.
- Cut into strips for dipping in queso or ranch at parties.
Frequently Asked Questions
Can I make these waffles vegetarian? Yes, just skip the turkey bites.
What if I don’t have Pamela’s mix? Use your favorite cornbread mix, adding baking powder if needed.
Can I use whole milk instead of skim? Absolutely—any milk works, but skim keeps it lighter.
Can I make them spicier? Leave some seeds in the jalapeños or add a pinch of cayenne.
Do they stay crisp after reheating? Yes, especially if reheated in a toaster or air fryer.
Enjoy Your Jalapeno Cheddar Cornbread Waffles
These Jalapeno Cheddar Cornbread Waffles prove that a simple mix can create something extraordinary. With sharp cheddar, fresh jalapeños, and smoky turkey bites (if you like), each waffle is bursting with flavor and texture. They’re easy to whip up, freezer-friendly, and endlessly adaptable—whether you’re craving brunch comfort food or a savory side. Once you try them, you’ll wonder why waffles weren’t always this bold and cheesy.
Explore More Recipes
Round out your meal with other reader favorites from Abby’s Recipes. Try Air Fryer BBQ Chicken for a crispy, juicy partner to your waffles. Brighten your plate with Grilled Vegetables for balance. For a creamy dipper, whip up Buffalo Chicken Dip—perfect for tearing waffles into bite-sized scoops. And if you’re leaning sweet, bake Blueberry Muffins to complete your brunch spread.
Jalapeno Cheddar Cornbread Waffles Recipe
Ingredients
- 1 bag Pamela’s Cornbread & Muffin Mix
- 2 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup melted butter
- 2 large eggs beaten
- 1 cup skim milk
- 2 cups shredded cheddar cheese low-fat, strong preferred
- 2 tbsp chopped fresh chives
- 1 –2 tbsp chopped jalapeño peppers de-seeded
- 3 Pillars gluten-free smoky turkey bites chopped (optional)
- Cooking spray gluten-free or canola oil
Instructions
- Preheat waffle maker to medium-high heat. Spray or brush with cooking spray.
- In a large bowl, whisk together Pamela’s Cornbread Mix, sugar, salt, and baking powder.
- Add melted butter, beaten eggs, and skim milk. Stir until just combined.
- Gently fold in cheddar, chives, and jalapeños.
- Pour 1/3–3/4 cup batter onto the waffle iron, depending on size.
- Sprinkle with turkey bites if using, then close lid and cook until golden brown, about 3–5 minutes.
- Remove and place waffles on a wire rack in a 200°F oven to keep warm.
- Repeat until all batter is used. Serve hot.
Notes
Calories: 320
Carbohydrates: 28g
Protein: 12g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 590mg
Fiber: 2g
Sugar: 5g