Ultimate Spicy Cheddar Jalapeño Cornbread Waffles with Sharp Cheese

ByOlivia Coleman October 27, 2025

So, confessing up front—these ultimate spicy cheddar jalapeño cornbread waffles with sharp cheese were never something I meant to make ‘properly.’ I cobbled the first batch together on a slightly rainy Sunday, halfway through cleaning out my fridge and realizing no one wants plain cornbread when there are jalapeños beckoning in the veggie drawer. The first time, my cousin turned up unannounced (she does that) and we practically fought over the last piece. If you’ve never had crispy-on-the-outside, tender-with-cheese-lava-in-the-middle waffles with a proper jalapeño kick, well, I honestly think you’re missing out. Oh, and if your smoke detector gets a workout—mine sure does—just think of it as kitchen applause.

Why I Make These When I Need a Little Spice (or Just to Wake Everyone Up)

Listen, these are not your dainty brunch waffles. I make this for lazy Saturdays, or when my family whines for something ‘different’ but I don’t want to stand over a frying pan half the morning. Honestly, my kids scarf these down (even the grumpy one). There’s something about the mix—sharp tangy cheese, those jalapeños, buttery corn—that turns waffles into the main event. And as someone who once accidentally poured salt into the sugar jar, trust me, this is a forgiving recipe. (By the way, don’t substitute the cheese with that bagged pre-shredded stuff unless you’re in a pinch; it’ll work, but it’s just not the same.)

What’s in My Spicy Cheddar Jalapeño Cornbread Waffles?

1 cup yellow cornmeal (I like Bob’s Red Mill, but supermarket own-brand’s fine—just not the superfine grind or it gets a bit pasty)
3/4 cup all-purpose flour (whole wheat in a pinch, though things get heavier)
2 tablespoons sugar (or go for honey for earthy sweetness)
1 tablespoon baking powder
1/2 teaspoon salt (I sometimes do a pinch more)
1/2 teaspoon smoked paprika (regular works if that’s what you got)
2 large eggs
1 cup buttermilk (not gonna lie, I’ve used half yogurt and milk before and it worked!)
1/4 cup melted unsalted butter (oil also does the trick, though not as flavorful)
1 1/2 cups extra sharp cheddar cheese, grated (seriously, hand-grate it for best flavor; fontina is fun for a twist)
2–3 jalapeños, diced (seeds in if you like risk, out if you’re mild-mannered; or swap in a bit of canned green chilies)
1 big handful chopped scallions or chives (once, I threw in red onion instead—don’t recommend unless my palate changes)
Optional: 1/2 cup corn kernels (fresh, frozen, or canned all do the job)

How I Throw These Together (Almost Flawlessly)

Heat up your waffle iron, medium-high, maybe spray with a bit of nonstick—though frankly, if your iron is as old as mine, nothing sticks anymore. This is a good time to pour your coffee (I always forget this step and regret it halfway in.)
In a big bowl, whisk cornmeal, flour, sugar, baking powder, salt, and paprika. (Yeah, you can use a fork, no judgment.)
In another bowl—don’t skip this, or you’ll get flour in your eggs—beat eggs, stir in buttermilk, then whisk in melted butter once it isn’t hot enough to cause scrambled eggs—yes, I’ve done that.
Pour wet into dry. Fold gently with a spatula until it’s about 80% mixed. If it’s a bit lumpy, you’re doing great.
This is my favorite part—dump in cheese, jalapeños, scallions, and corn (if you want). Mix just till combined. Don’t overthink it. Don’t overmix. If it looks a little thick, splash in a touch more milk, nobody will know.
Ladle a big scoop (about 1/2 cup?) into your hot waffle iron. Close and cook till edges are crisp and golden brown. In my machine, that’s around 4 minutes, but honestly, sniff the air—when you smell toasted cheese, check it.
Pop out, let cool briefly on a rack so they stay crisp (if you’re patient; I usually just eat the first one with my hands, blistering tongue and all).

Notes I Wish Someone Had Told Me

Waffle irons are fickle. If yours is a bit shallow, the batter might ooze—just mop up mess after, no big deal.
Once, I dumped in way too many jalapeños. Was a nose-running experience. Maybe start with two.
Honey makes these sweeter—my husband loves it, but I think it overpowers the cheese some days.
Don’t be afraid to taste the batter before you cook. Just, you know, don’t eat the whole bowl.

Variations I’ve Tried (Some Worked Better Than Others)

Once swapped in smoked gouda and chipotle peppers. Actually, amazing.
I tried diced red bell pepper instead of jalapeño. It’s pretty but not as punchy, honestly.
Used Greek yogurt and water for buttermilk. Was fine, a bit denser.
Accidentally shook cinnamon into the mix. Don’t recommend unless you’re into…creative breakfasts, ha!

What If I Don’t Have a Waffle Iron?

Okay, serious talk. These are waffles, but I’ve definitely fried big spoonfuls in a hot skillet like pancakes when my old iron died. Are they the same? Not really, but they’re still crispy and moreish. Actually, here’s a good skillet cornbread with jalapeño recipe from Serious Eats I like too for comparison.

Ultimate Spicy Cheddar Jalapeño Cornbread Waffles with Sharp Cheese

Do They Freeze? Storage Stuff (If There’s Any Left)

Technically, you can freeze these in a zip bag (just reheat in the toaster or oven). Honestly…in my house, they vanish before the day’s out. Once, I did find a stray wedge in the bread box a day late, and it was weirdly still tasty.

How I Serve ‘Em (And Fight Off the Family)

I’ll say it: these are next-level with a blob of sour cream and a drizzle of hot honey (recipe here). Sometimes I’ll pile them with leftover pulled pork or chili on top—total soul food. Or just eat standing at the counter while reading the news. No wrong moves.

Lessons Learned the Hard Way

Don’t rush the rest time. Ten-ish minutes after mixing helps the cornmeal hydrate. I once skipped it and the waffles were oddly gritty.
Resist cramming too much batter in the iron—overflow city. Makes for more cleaning, less waffle.
Don’t use cold cheese—it won’t melt all nice and gooey, and I think that defeats the purpose.

Questions People (or Just My Relatives) Always Ask

Do I really need buttermilk?: You can get by with milk soured with a splash of lemon, or—like I mentioned—yogurt and milk. Buttermilk is best for that tang, though.
Can kids eat these? Are they too spicy?: Mine do, but I seed the jalapeños for them. Or just use less and put hot sauce on at the table.
Can I make the batter ahead?: Sort of. If you mix everything but the baking powder, it holds up overnight. Mix it in just before you pour the waffles, so they puff nicely.
Do you recommend a specific brand of cheese?: My grandma always swore by Cabot extra sharp. But most sharp cheddars work. Just don’t cheap out unless you have to.

Honestly, these never come out the same twice—and that’s probably my favorite thing about them. Hope you enjoy, and if you end up with cheese in your hair (I did, once), take it as a sign things got deliciously out of hand.