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Spicy Cheddar Cornbread Pancakes You'll Love

Spicy Cheddar Jalapeño Cornbread Waffles Recipe Card

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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6 waffles
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp smoked paprika optional
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter melted
  • 1 cup shredded sharp cheddar cheese
  • 2 –3 jalapeños finely chopped (remove seeds for milder heat)
  • ½ cup corn kernels optional
  • Cooking spray or extra butter for waffle iron

Method
 

Preheat Waffle Iron:
  1. Preheat according to manufacturer’s instructions and lightly grease with cooking spray or butter.
Mix Dry Ingredients:
  1. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika.
Mix Wet Ingredients:
  1. In a separate bowl, whisk together buttermilk, eggs, and melted butter.
Combine:
  1. Pour wet ingredients into dry ingredients and stir until just combined. Fold in cheddar cheese, jalapeños, and corn kernels if using.
Cook Waffles:
  1. Pour batter into preheated waffle iron (amount per your waffle maker’s instructions). Cook 4–6 minutes or until golden and cooked through.
Serve:
  1. Serve warm with butter, honey, maple syrup, or as a side to chili, soup, or BBQ.

Notes

Adjust the jalapeño quantity to your preferred spice level.
For extra flavor, add a pinch of cayenne pepper or smoked paprika to the batter.
Waffles can be kept warm in a 200°F oven while cooking the rest.
Leftovers reheat well in a toaster or oven for a crisp exterior.