Sweet N Crispy Cheesy Jalapeno Corn Bread Waffles Recipes

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JALAPENO CHEDDAR CORNBREAD WAFFLES



Jalapeno Cheddar Cornbread Waffles image

Try these quick and easy Jalapeño Cheddar Cornbread Waffles for a savory breakfast. These cornbread waffles are excellent for making hearty breakfast sandwiches, served with bacon and eggs or a scoop of chili on top!

Provided by Annie Holmes

Categories     Breakfast

Time 12m

Number Of Ingredients 8

1 cup cornmeal
1/2 cup shredded cheddar cheese
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
1 cup milk
1 fresh jalapeno, seeded and diced

Steps:

  • Heat your waffle iron to medium heat according to manufactures directions.
  • Combine the cornmeal, cheese, baking powder, salt and pepper in a medium size mixing bowl. Stir until mixture is well combined.
  • Add in the beaten egg, milk, and diced jalapeno.
  • Scoop batter into waffle iron and let it cook according to your waffle makers directions or until steam stops emitting from your waffle maker. (This was about 2 minutes for me)

Nutrition Facts : Calories 146 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 359 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CORNBREAD-CHEDDAR WAFFLES WITH SCRAMBLED EGGS



Cornbread-Cheddar Waffles with Scrambled Eggs image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
Kosher salt
2 cups grated sharp cheddar cheese
10 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
Cooking spray
1 scallion, thinly sliced
1 tablespoon unsalted butter

Steps:

  • Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
  • Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter.
  • Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm.
  • Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs.

SWEET JALAPENO CORNBREAD



Sweet Jalapeno Cornbread image

A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.

Provided by hotsauce

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 12

Number Of Ingredients 9

⅔ cup margarine, softened
⅔ cup white sugar
2 cups cornmeal
1 ⅓ cups all-purpose flour
4 ½ teaspoons baking powder
1 teaspoon salt
3 large eggs
1 ⅔ cups milk
1 cup chopped fresh jalapeno peppers, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g

JALAPENO CORNBREAD WAFFLES



Jalapeno Cornbread Waffles image

These are a delicious savory waffle that can be used as a bed for your favorite chili or meat gravy. They also make a mean sandwich when split in half. The recipe has the instructions for both gluten free and regular. Leftovers can be stored in a sealed plastic bag and toasted as needed.

Provided by PaulaG

Categories     Quick Breads

Time 19m

Yield 9 waffles, 9 serving(s)

Number Of Ingredients 15

1 cup cornmeal or 1 cup gluten free cornmeal
1 cup all-purpose flour or 1 cup all purpose gluten-free flour
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum, optional for gluten free only
1 tablespoon sugar
1 teaspoon cumin
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons dry buttermilk
1 1/4-1 1/2 cups water
1/4 cup vegetable oil (I use coconut oil.)
2 large eggs, separated
1 medium ear corn on the cob, kernels cut off and cob scraped
2/3 cup grated sharp cheddar cheese
1 -2 medium jalapeno pepper, finely diced (Remove seeds and ribs for a milder flavor.)

Steps:

  • In a large mixing bowl, blend together the cornmeal through buttermilk powder. In a 2 cup measuring cup, measure 1 1/4 cups of warm water, oil and egg yolks. Add the liquid ingredients to dry and combine thoroughly. Mix in additional water as needed to make a smooth batter. Stir in the corn, cheese and peppers. Beat the egg whites until stiff and fold into mixture.
  • Preheat waffle iron as per manufacturers directions. Lightly coat with cooking spray. Spoon batter onto to hot waffle iron and bake until golden brown. Repeat for additional waffles.
  • Please note: My waffle iron is a 2 waffle Belgian waffle iron and each waffle measures 4 in x 3-1/2 inches.

CHEESY JALAPENO SKILLET CORN BREAD



Cheesy Jalapeno Skillet Corn Bread image

Provided by Food Network

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 23

2 1/4 teaspoons salt
1 1/4 teaspoons ground dried New Mexico chile peppers
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground dried chipotle chile peppers
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
2 tablespoons unsalted butter
4 tablespoons cottonseed oil, preferable, or vegetable oil, in all
1 1/2 cups chopped red onions
1/2 cup fresh poblano chile peppers, seeded and chopped
1/2 cup fresh Anaheim chile peppers, seeded and chopped
1/2 cup fresh red (preferably, or use green) jalapeno chile peppers, seeded and chopped
3/4 cup corn flour
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup cornmeal
1 tablespoon plus 2 teaspoons baking powder
1 large egg, beaten
1 1/2 cups milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1 cup Cheddar, freshly grated
1 cup Monterey Jack, freshly grated

Steps:

  • Combine the seasoning mix ingredients in a small bowl.
  • In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the chile peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch.
  • Preheat the oven to 350 degrees F.
  • While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined.
  • Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack.
  • Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting.

CRISP 'N' TENDER CORN WAFFLES



Crisp 'n' Tender Corn Waffles image

I like to serve these crisp, golden brown waffles with honey and applesauce. For a change-of-pace, serve the waffles topped with creamed chicken. It's a perfect meal for busy days. -Maxine Reese, Candler, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 16 waffles.

Number Of Ingredients 7

2 eggs, separated
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups milk
1 can (8-1/4 ounces) cream-style corn
1/2 cup canola oil

Steps:

  • Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

Nutrition Facts : Calories 301 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 395mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

SAVORY CHEDDAR-JALAPENO WAFFLES



Savory Cheddar-Jalapeno Waffles image

Make and share this Savory Cheddar-Jalapeno Waffles recipe from Food.com.

Provided by Food.com

Categories     Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 jalapeno, seeded and diced
1/2 teaspoon kosher salt
2 cups grated sharp cheddar cheese
2 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
nonstick cooking spray

Steps:

  • In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese.
  • In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
  • Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.) Transfer the waffles to a wire rack set over a baking sheet. Repeat with the remaining batter.
  • Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute.

Nutrition Facts : Calories 653.6, Fat 36.8, SaturatedFat 15.1, Cholesterol 155.4, Sodium 1041.2, Carbohydrate 56.1, Fiber 3.2, Sugar 7.6, Protein 25.5

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