Description
These crispy cheddar cornbread waffles are golden on the outside, fluffy on the inside, and loaded with cheesy, savory flavor. Perfect for brunch, dinner, or meal prep, they pair beautifully with chili, soup, or a simple fried egg on top.
Ingredients
1 box corn muffin mix
1 cup shredded cheddar cheese (plus extra for topping)
1 small jalapeño, diced (optional, seeds removed for less heat)
1 large egg
⅔ cup milk (or buttermilk for tang)
2 tbsp oil or melted butter
½ cup corn kernels (canned or frozen, drained/thawed)
Instructions
Preheat your waffle iron.
In a medium bowl, whisk together egg, milk, and oil until smooth.
Stir in corn muffin mix until just combined.
Fold in cheddar, jalapeño, and corn.
Grease waffle iron lightly, then pour in ½–⅔ cup batter. Sprinkle with extra cheese.
Close lid and cook 4–6 minutes, until golden and crispy.
Remove carefully and serve hot with your favorite toppings.
Notes
For a dairy-free version, swap in plant-based milk and cheese.
Try a flax egg (1 tbsp ground flax + 3 tbsp water) instead of a regular egg for a vegan option.
To freeze: let waffles cool completely, then freeze flat before storing in a bag. Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Dinner
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: ~250
- Sugar: 5g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Cornbread waffles, cheddar waffles, savory waffles
