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4.80 from 10 votes

Jalapeño Cheddar Cornbread Waffles

Prep Time5 minutes
Cook Time15 minutes
Servings: 6 waffles
Author: Workweek Lunch


  • 8.5 oz box corn muffin mix Jiffy- sub corn muffin mix of your choice
  • 1 tsp granulated sugar
  • 2/3 cup milk of your choice
  • 2 TBSP butter melted, sub vegetable oil
  • 1 egg
  • 1 cup corn frozen or drained from a can
  • 1 cup shredded cheddar cheese
  • 1 jalapeno seeded and diced
  • cooking spray


  • Add the Jiffy mix and granulated sugar to a bowl and mix. Then add the milk, melted butter, and egg and stir until just combined. Fold in the corn, cheese, and jalapeno pieces.
  • For waffles: Preheat your waffle iron. Grease the waffle iron with cooking spray. Cook waffles until you run out of batter. You should get six waffles. For color, I sprinkled more cheese on top of the waffles before closing the iron!
  • For muffins: Preheat the oven to 400F (200C). Grease or line your muffin tins. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. Bake for 15-20 minutes, until the muffins are golden brown.
  • Let waffles cool on a wire rack or sheet pan before storing.