Craving a unique spin on classic cornbread? These Jalapeño Honey Cream Cheese Cornbread Waffles deliver the perfect balance of sweet, savory, and spicy in every bite. Made with crisp edges and a soft, fluffy center, they’re packed with zesty jalapeños, a touch of honey, and creamy swirls of cream cheese. Whether served for brunch, as a side with chili, or enjoyed on their own, these waffles are an easy way to elevate any meal with bold flavor.
This recipe is based on my Jalapeno Cream Cheese Corn Mini Muffins recipe from 2020. But let’s make em’ waffles!
I think waffles with chili are just so fun! You can use the waffle as a base, you can make a chili waffle taco type situation, the possibilities are endless! Waffles with chili is where the inspiration for this recipe came from; well and the desire to use my cute little mini new waffle iron. We paired these waffles with my Fire Roasted Chocolate Chipotle Chili recipe the other night, and they were wonderful! I highly recommend both of these new recipes to be paired together on your next chilly night!
What ingredients are necessary to prepare Jalapeno Honey Cream Cheese Cornbread Waffles?
Please refer to the recipe card for precise measurements.
- your favorite box of cornbread mix (I love a good classic, Jiffy!)
- an egg
- milk
- cream cheese
- jalapenos (I like to use fresh for this.)
- honey (or Hot Honey if you’re feelin’ frisky!)
- cooking spray
is there any necessary equipment to prepare Jalapeno Honey Cream Cheese Cornbread Waffles?
- A bowl and a whisk, or large fork.
- You’ll need a waffle maker. I used this teeny tiny waffle maker that we picked up from Amazon. Mini waffles are the perfect size for dipping!
How to Prepare Jalapeno Honey Cream Cheese Cornbread Waffles:
Please refer to the recipe card for precise measurements.
Heat your waffle iron while you mix the ingredients.
In a large bowl, combine the cornbread mix, egg, milk, softened cream cheese, minced jalapenos, and a tablespoon of honey. Stir well to combine.
Spray the waffle iron on the top and bottom panels with cooking spray and pour about 1/4 cup of waffle batter into the iron.
Close the iron and wait for the light to change before lifting the lid. (Or if your waffle iron doesn’t have a light, wait about 2 – 3 minutes for miniature 2-4 inch waffles).
Once the waffles are golden brown, remove from the waffle iron, slice, and serve with chili, sour cream, hot sauce, jalapenos!
FAQs:
- What type of milk should be used?
- I used whole milk for this, I feel it aided in the fluffy texture. I could be completely wrong about that.
- Almond and soy milks would probably work just fine. I wouldn’t personally recommend oat milk, as I feel it may weigh the batter down.
- I don’t have a waffle iron, what can I use?
- I love this batter in a muffin tin, a mini bread loaf, or even little mini pancakes! It’s fluffy enough for all of these vehicles.
Storage:
Store these waffles in an air-tight container or a plastic sandwich bag for 1 – 2 days. I packed little sandwich baggies of waffles for my husband and I for lunch the next day with our leftovers!
You can store the batter a bit longer (in the fridge in an air-tight container) for 2 – 3 days. So just whip them up when you want them!
Ways to further customize Jalapeno Honey Cream Cheese Cornbread Waffles:
- Add in some sort of protein to make it a savory waffle! Mix sausage, chorizo, or even shredded brisket into the cornbread batter ahead of cooking.
- Top with a fried egg and cheddar cheese! What a breakfast dream.
- Drizzle with more honey or maybe even some maple syrup!
I hope you loved this Jalapeno Honey Cream Cheese Cornbread Waffles recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Jalapeno Honey Cream Cheese Cornbread Waffles
4
servings5
minutes10
minutes15
minutesSweet, savory, and spicy, these jalapeño honey cream cheese cornbread waffles are crispy on the outside, fluffy on the inside, and perfect for any meal.
Keep the screen of your device on
Ingredients
your favorite box of cornbread mix
1 egg
1/3 cup milk
4 oz cream cheese
1 tbsp fresh jalapenos, minced
1 tbsp honey
cooking spray
Directions
- Heat your waffle iron while you mix the ingredients.
- In a large bowl, combine the cornbread mix, egg, milk, softened cream cheese, minced jalapenos, and a tablespoon of honey. Stir well to combine.
- Spray the waffle iron on the top and bottom panels with cooking spray and pour about 1/4 cup of waffle batter into the iron.
- Close the iron and wait for the light to change before lifting the lid. (Or if your waffle iron doesn’t have a light, wait about 2 – 3 minutes for miniature 2-4 inch waffles).
- Once the waffles are golden brown, remove from the waffle iron, slice, and serve with chili, sour cream, hot sauce, jalapenos!
Did you make this recipe?
Tag @atoastedcrumb on Instagram and hashtag it with #atcfoodie
Like this recipe?
Follow @atoastedcrumb on Pinterest
