Description

This incredible cornbread waffles recipe transforms a comforting classic into an exciting meal, featuring crispy edges, a tender savory center, and a pop of spicy, cheesy goodness with a roasted red pepper swirl.

Ingredients

Scale

150 g (1 cup) medium-grind yellow cornmeal
125 g (1 cup) all-purpose flour
15 g (1 tablespoon) granulated sugar
10 g (2 teaspoons) baking powder
5 g (1 teaspoon) baking soda
3 g (0.5 teaspoon) fine sea salt
2 large eggs
360 ml (1.5 cups) buttermilk
80 g (0.33 cup) unsalted butter, melted
200 g (about 2 medium) roasted red peppers, jarred and drained or fresh roasted and peeled
120 g (1.25 cups) microbial rennet Monterey Jack cheese, freshly shredded, divided
1 g (0.25 teaspoon) cayenne pepper
2 g (0.5 teaspoon) garlic powder
2 g (0.5 teaspoon) smoked paprika
5 g (1 tablespoon) fresh chives, finely chopped
Vegetable oil or non-stick cooking spray (for waffle iron)

Instructions

Prepare Swirl and Waffle Iron: Combine red peppers, 20g Monterey Jack cheese, cayenne pepper, garlic powder, and smoked paprika in a food processor until smooth. Reserve 2 tablespoons of this mixture. Preheat and lightly grease your waffle iron.
Mix Dry Ingredients: Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl, ensuring they are well combined.
Mix Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and melted butter until the mixture is smooth.
Combine and Add Cheese: Pour the wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. If the batter appears too thick, add 1-2 tablespoons of additional buttermilk. Fold in the remaining 100g of shredded Monterey Jack cheese.
Cook Waffles with Swirl: Ladle a portion of the batter onto the hot waffle iron. Dollop 1-2 teaspoons of the reserved red pepper swirl mixture onto the batter and gently swirl it in. Cook until the waffle is deeply golden brown, crispy, and the steam diminishes. Transfer the cooked waffles to a warm wire rack to keep them crisp.

Notes

For a plant-based option, substitute two flax eggs for the large eggs. If buttermilk is unavailable, combine regular milk with 1 tablespoon of lemon juice or white vinegar. Vegetable oil can be used instead of butter for dairy-free needs. Freshly shredding Monterey Jack cheese improves its melt, but pre-shredded cheddar or pepper jack is a convenient alternative. Consider making a double batch for easy breakfasts or meals throughout the week. Serve garnished with fresh chives for added freshness.

Prep Time: 12 minutes
Cook Time: 25 minutes
Category: Brunch, Main Course
Method: Waffling
Cuisine: American

Nutrition

Serving Size: 1 waffle (100 g)
Calories: 405 calories
Sugar: 6 g
Sodium: 340 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 100 mg

Keywords: cornbread, waffles, savory, spicy, cheesy, brunch, weeknight dinner, easy, family-friendly, roasted red pepper