Jalapeño Cheddar Cornbread Waffles with Chili
Perfect way to devour leftover chili! Crispy, cheesy and spicy Jalapeno Cheddar Cornbread Waffles smothered in chili and drizzled with maple syrup.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 2 tablespoons honey
- 4 tablespoons of melted butter slightly cooled
- 1 cup of cheddar cheese shredded
- 1 jalapeno diced (including seeds and membranes)
For serving:
- Your favorite chili here is mine – Five Pepper Beer Chili!
- Maple syrup
Instructions
- In a large bowl, stir together cornmeal, flour, baking powder, and salt.
- In a medium bowl, whisk together eggs, buttermilk, honey and melted butter.
- Add wet ingredients to dry ingredients, and stir until just combined. Once mixed together, stir in shredded cheddar cheese and diced jalapenos.
- Heat and grease your waffle iron, and cook the waffles according to your waffle iron’s directions.
- Serve warm covered with your favorite chili and maple syrup!
Notes
I recommend leaving the seeds and membranes in the jalapeno because it honestly wasn't that spicy. It was perfect!
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment below or share a picture on Instagram and tag @ModernFarmhouseEats