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Perfect way to devour your leftover chili! Crispy, cheesy, spicy jalapeno cornbread waffles smothered in homemade chili.

Jalapeño Cheddar Cornbread Waffles with Chili

Rachel Riesgraf
Perfect way to devour leftover chili! Crispy, cheesy and spicy Jalapeno Cheddar Cornbread Waffles smothered in chili and drizzled with maple syrup.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dinner
Servings 4 servings


  • 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:


  • 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! 


I recommend leaving the seeds and membranes in the jalapeno because it honestly wasn't that spicy. It was perfect!
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