Cornbread Waffles with Spicy Jalapeño Honey Butter Recipe

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Introduction

If you’re a fan of Southern comfort food, these Cornbread Waffles with Spicy Jalapeño Honey Butter will quickly become a favorite. Combining the savory goodness of cornbread with the crisp texture of waffles, this dish is a delightful twist on traditional breakfast fare. The star of the show, however, is the Spicy Jalapeño Honey Butter—a sweet, creamy, and spicy spread that adds a burst of flavor. Whether you’re serving these waffles for a weekend brunch, a special breakfast, or even a unique dinner side, they are sure to impress.

Ingredients

For the Cornbread Waffles:

  • 1 cup cornmeal (yellow or white)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned)

For the Spicy Jalapeño Honey Butter:

  • 1/2 cup unsalted butter, softened
  • 3 tablespoons honey
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 teaspoon salt

Preparation

Step 1: Prepare the Spicy Jalapeño Honey Butter

  1. In a medium bowl, combine the softened butter, honey, diced jalapeño, cayenne pepper, and salt.
  2. Mix well until all the ingredients are fully incorporated.
  3. Transfer the mixture to a small bowl or ramekin, and refrigerate for at least 20 minutes to let the flavors meld together.

Step 2: Preheat the Waffle Iron

  • Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick spray or a bit of vegetable oil.

Step 3: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and black pepper.
  2. Make sure the dry ingredients are well combined to ensure an even texture.

Step 4: Combine the Wet Ingredients

  1. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil until smooth.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the waffles tough.
  3. Gently fold in the shredded cheddar cheese and corn kernels if using.

Step 5: Cook the Waffles

  1. Pour a ladle of batter onto the preheated waffle iron, spreading it evenly.
  2. Close the lid and cook until the waffles are golden brown and crisp, about 4-5 minutes per batch, depending on your waffle iron.
  3. Transfer the cooked waffles to a warm oven (200°F) while you cook the remaining batches.

Step 6: Serve the Waffles

  1. Serve the cornbread waffles hot with a generous dollop of Spicy Jalapeño Honey Butter on top.
  2. Drizzle with extra honey for added sweetness if desired.

Cooking Notes

  • Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute by mixing 1 1/2 cups of milk with 1 1/2 tablespoons of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
  • Jalapeño Heat Level: For a milder butter, remove the seeds and ribs from the jalapeño. If you love spice, leave them in or add extra cayenne pepper.
  • Make-Ahead Tip: The jalapeño honey butter can be made up to 3 days in advance. Store it in the fridge and bring it to room temperature before serving.

Serving Suggestions

  • Serve these cornbread waffles as a main dish for breakfast with crispy bacon and a side of scrambled eggs.
  • Pair them with fried chicken for a Southern-inspired chicken and waffles experience.
  • They also make a great side for hearty chili, BBQ pulled pork, or roasted vegetables.

Tips

  • Keep Waffles Crispy: To keep the waffles crispy, place them in a single layer on a wire rack in a warm oven. Avoid stacking them, as this can make them soggy.
  • Extra Flavor: Add chopped fresh herbs like chives or cilantro to the batter for a fresh, zesty kick.
  • Storage and Reheating: Leftover waffles can be stored in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven to restore crispiness.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes

Nutritional Information (per serving):

  • Calories: 320
  • Protein: 8g
  • Sodium: 450mg
  • Carbohydrates: 35g
  • Fat: 18g
  • Sugar: 7g

Conclusion

These Cornbread Waffles with Spicy Jalapeño Honey Butter are a fantastic way to elevate your breakfast or brunch game. The crispy, golden waffles paired with the sweet and spicy butter create a perfect balance of flavors. Whether you’re enjoying them with savory sides like bacon and eggs or adding a twist to your dinner with fried chicken, this recipe is versatile and crowd-pleasing. Try it once, and you’ll be coming back for more!

Print
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Cornbread Waffles with Spicy Jalapeño Honey Butter Recipe

  • Author: Imili Johnson
  • Total Time: 35 minutes
Print Recipe

Ingredients

Scale

For the Cornbread Waffles:

  • 1 cup cornmeal (yellow or white)
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup shredded cheddar cheese (optional)
  • 1/2 cup corn kernels (fresh, frozen, or canned)

For the Spicy Jalapeño Honey Butter:

  • 1/2 cup unsalted butter, softened
  • 3 tablespoons honey
  • 1 jalapeño pepper, finely diced (seeds removed for less heat)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Spicy Jalapeño Honey Butter

  1. In a medium bowl, combine the softened butter, honey, diced jalapeño, cayenne pepper, and salt.
  2. Mix well until all the ingredients are fully incorporated.
  3. Transfer the mixture to a small bowl or ramekin, and refrigerate for at least 20 minutes to let the flavors meld together.

Step 2: Preheat the Waffle Iron

  • Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with non-stick spray or a bit of vegetable oil.

Step 3: Mix the Dry Ingredients

  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, and black pepper.
  2. Make sure the dry ingredients are well combined to ensure an even texture.

Step 4: Combine the Wet Ingredients

  1. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil until smooth.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix, as this can make the waffles tough.
  3. Gently fold in the shredded cheddar cheese and corn kernels if using.

Step 5: Cook the Waffles

  1. Pour a ladle of batter onto the preheated waffle iron, spreading it evenly.
  2. Close the lid and cook until the waffles are golden brown and crisp, about 4-5 minutes per batch, depending on your waffle iron.
  3. Transfer the cooked waffles to a warm oven (200°F) while you cook the remaining batches.

Step 6: Serve the Waffles

  1. Serve the cornbread waffles hot with a generous dollop of Spicy Jalapeño Honey Butter on top.
  2. Drizzle with extra honey for added sweetness if desired.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

Nutrition

  • Calories: 320
  • Sodium: 450mg
  • Protein: 8g

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