Dinner

Cheddar Green Onion Jalapeño Cornbread Waffles Recipe

ByJulian Dempsey December 12, 2025December 12, 2025

Introduction

Cornbread waffles are a delightful twist on two classic favorites: cornbread and waffles. This recipe combines the savory flavors of cheddar and jalapeño with a crispy waffle texture, perfect for breakfast or a savory snack.

The image shows two golden brown waffles stacked on a white plate, each with a slightly crispy texture and fluffy interior. On the top waffle, there is a dollop of white sour cream, covered with thin slices of bright green jalapeño peppers. Fresh chopped dark green herbs are sprinkled on and around the sour cream, adding a fresh contrast. Some Jalapeño slices and herbs are also scattered on the plate. The dish is set on a white marbled surface with a fork placed near the back of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/4 cup melted butter or neutral oil
1 cup shredded sharp cheddar cheese
2 tablespoons chopped green onions
1 small jalapeño, finely chopped
Cooking spray or oil for greasing

Instructions

Step 1: Preheat your waffle maker and lightly grease it with oil or cooking spray.
Step 2: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk the buttermilk, eggs, and melted butter (or oil) until combined.
Step 4: Pour the wet ingredients into the dry mixture and stir until just combined. Avoid overmixing.
Step 5: Gently fold in cheese, green onions, and jalapeños if using.
Step 6: Ladle the batter into the preheated waffle maker and cook until golden brown and crisp, about 4–6 minutes.
Step 7: Serve immediately with your choice of toppings like maple syrup, sour cream, hot honey, or chili.

Tips & Variations

For a milder flavor, remove the seeds from the jalapeño before chopping.
Swap sharp cheddar for pepper jack to add extra spice.
Use buttermilk powder with regular milk if you don’t have buttermilk on hand.
Try adding corn kernels for extra texture and sweetness.

Storage

Store leftover cornbread waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven to restore crispness. They can also be frozen for up to 1 month; thaw and reheat before serving.

How to Serve

A stack of three golden-brown waffles with a crispy texture is placed on a white plate. The waffles have deep square indentations and are topped with finely chopped green herbs and two thick slices of bright green jalapeño peppers in the center. Small bits of green onion are scattered around the bottom of the plate. In the blurred background, a white bowl holds a red sauce with a spoon resting inside. The whole setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these waffles without a waffle maker?

While the recipe is designed for a waffle maker, you can cook the batter as pancakes on a griddle for a similar cornbread flavor with a different texture.