Bacon Jalapeño Cornbread Waffles are a savory cornbread waffle recipe with crisp edges and a tender, slightly sweet center. Buttermilk and cornmeal create the cornbread base, while crispy bacon and fresh jalapeño add smoky flavor and mild heat.
If you enjoy savory breads like this, try our Cheddar Chive Biscuits, Cast Iron Cornbread, or our Hoe Cakes with Honey Butter next.
Bacon Jalapeño Cornbread Waffles at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 20-25 minutes
- 👥 Servings: 4-5 Belgian waffles
- 🔥 Cook Method: Belgian Waffle Maker
- 🍽️ Cuisine (or General Category): Southern-Inspired
- 👩🍳 Pair With: Dutch Oven Chili, Cajun Fried Chicken, or Oven Baked Ribs
- ⭐ Difficulty Level: Easy
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We let the batter rest for 5 minutes before it goes into the waffle maker. That little bit of time helps hydrate the cornmeal for a more tender waffle. ~Jami
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Why We Love This Recipe
- Crisp Cornbread Edges: A Belgian waffle maker gives cornbread something a skillet can't: lots of deep pockets and crisp edges surrounding a tender center.
- Sweet and Savory Balance: A little sugar and honey balance the salty bacon and fresh jalapeño without turning these into breakfast waffles. For a sweeter cornbread, try our Sweet Corn Muffins.
- Easy Batter: The batter comes together in two bowls with no mixer, kneading, or shaping required.
- More Than Breakfast: Serve these with chili, barbecue, Chicken and Waffles, or other Southern-inspired dinners, or bring out the maple syrup for brunch.
Key Ingredients
- Yellow Cornmeal: Cornmeal gives these waffles their cornbread flavor and slightly textured crumb. Combining it with all-purpose flour keeps the waffles tender enough for a Belgian waffle maker rather than making them overly dense or crumbly.
- Buttermilk: Buttermilk provides moisture and acidity, which works with the baking soda to help the waffles rise. The batter will thicken slightly during the 5-minute rest as the cornmeal begins absorbing the liquid.
- Bacon: Cook the bacon until crisp before crumbling it into the batter. Softer bacon tends to disappear into the waffle, while crisp pieces retain more texture and smoky flavor after cooking.
- Jalapeño: One finely diced jalapeño gives the waffles fresh pepper flavor without overwhelming the cornbread. Removing the seeds and membranes keeps the heat fairly mild, while leaving some membrane intact gives you more kick.
- Sugar and Honey: We use a small amount of both rather than making these completely savory. The result is slightly sweet cornbread that balances the bacon and jalapeño but still works as a side dish.
- Butter: Melted butter adds richness throughout the batter. Let it cool before whisking it with the buttermilk and eggs, so you're not introducing very hot butter to the eggs.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Buttermilk: For the intended flavor and texture, we prefer cultured buttermilk. If you substitute another milk, the acidity of the batter changes, so the results may not be identical.
- Jalapeño: Use less jalapeño for a milder waffle or leave some of the membrane intact for more heat. Pepper heat varies, so taste a tiny piece before deciding how much to use.
- Bacon: Thick- or regular-cut bacon can work, but make sure it's cooked crisp and crumbled into relatively small pieces so it distributes throughout the batter.
- Cheddar: Fold shredded sharp cheddar into the batter if you want a richer, more loaded cornbread waffle.
- Extra Heat: Leave some of the jalapeño membrane intact or serve the finished waffles with hot sauce.
- Brunch: Serve the waffles with softened butter and warm maple syrup or honey for a sweet-savory brunch option.
How To Make Bacon Jalapeño Cornbread Waffles
STEP ONE: Prepare the Bacon and Jalapeño
Cook the bacon until crisp, then let it drain before crumbling it into small pieces. Finely dice the jalapeño so you get bits of pepper throughout the waffles rather than large pieces concentrated in a few bites.
Remove the jalapeño seeds and membranes if you want mild heat.
Preheat your Belgian waffle maker while you prepare the batter. You want the plates fully heated before the first waffle goes in so the batter begins cooking immediately.
STEP TWO: Mix the Batter
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt together in a large bowl.
In a separate bowl, whisk the buttermilk, eggs, cooled melted butter, and honey. Pour the wet mixture into the dry ingredients and stir just until everything is moistened.
Don't try to make the batter perfectly smooth. A few small lumps are better than overmixing, which can make the waffles tougher.
STEP THREE: Fold in the Bacon and Jalapeño
Fold the crisp bacon and diced jalapeño into the batter just until evenly distributed. Then let the batter rest for 5 minutes.
The rest is particularly useful in a cornmeal batter. It gives the cornmeal time to absorb some of the buttermilk, and you'll notice the batter become slightly thicker.
You're looking for a batter that's thick but still easy to spoon into the waffle maker. Don't add extra liquid simply because it looks thicker after resting.
STEP FOUR: Cook Until Deeply Golden
Lightly grease the waffle maker if required by the manufacturer, then add the recommended amount of batter for your machine. Avoid filling every pocket to the edge because the batter expands as it cooks.
Cook for approximately 4-5 minutes, or until the waffle is deeply golden, crisp, and releases easily from the plates. Steam is useful here too. When the heavy stream of steam coming from the waffle maker slows considerably, start checking for doneness.
Transfer each finished waffle to a wire rack instead of stacking them on a plate. Stacking traps steam between the waffles and softens the crisp exterior.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cook the bacon until crisp so it keeps some texture inside the waffles.
✔️ DO Let the batter rest for 5 minutes to give the cornmeal time to hydrate.
✔️ DO Preheat the waffle maker completely before adding the first batch of batter.
❌ DO NOT Stack hot waffles if you want to preserve their crisp exterior.
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Storage
Let leftover waffles cool completely before refrigerating them in an airtight container for up to 3 days. For longer storage, freeze cooled waffles in a freezer-safe container or bag for up to 3 months, separating layers with parchment if necessary. Reheat in a toaster, toaster oven, or oven until hot and crisp rather than microwaving when possible.
Bacon Jalapeño Cornbread Waffles Recipe FAQs
Yes, many prepared cornbread mixes can be cooked in a waffle maker, but they won't produce exactly the same texture or flavor as this from-scratch batter. A boxed mix also has its own flour-to-cornmeal ratio, sugar, salt, and leavening, so it shouldn't be substituted directly for the dry ingredients in this recipe.
Yes. Cook the bacon first, then crumble it and fold it into the waffle batter before cooking. Crisp bacon retains more texture once surrounded by the moist cornbread batter. Finely crumbled pieces also distribute more evenly, so you're more likely to get bacon in every waffle.
Cornmeal gives waffles a more substantial texture and the familiar flavor of cornbread. In this recipe, it's paired equally with all-purpose flour so the waffles have cornmeal character without becoming too dense or fragile.
Bacon Jalapeño Cornbread Waffles work with both savory dinners and brunch. Serve them with chili, barbecue, fried chicken, pulled pork, soups, or eggs, or add butter and a drizzle of honey or maple syrup.
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📖 Recipe
Bacon Jalapeño Cornbread Waffles
Equipment
- Belgian waffle maker
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Pastry brush or cooking spray, for greasing waffle iron
- Wire rack
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 ½ cups buttermilk
- 2 large eggs
- ⅓ cup unsalted butter melted and slightly cooled
- 1 teaspoon honey
Mix-Ins
- 3 slices bacon cooked until crisp and crumbled
- 1 jalapeño finely diced, seeds and membranes removed for less heat
For Serving
- butter
- honey
- maple syrup
- hot sauce optional
Instructions
- Preheat a Belgian waffle maker to medium-high according to the manufacturer's instructions. Lightly grease the waffle plates with butter or cooking spray if needed.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and kosher salt until evenly combined.
- In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until the flour and cornmeal are moistened. A few small lumps are fine. Fold in the crumbled bacon and jalapeño. Avoid overmixing.
- Let the batter stand for 5 minutes before cooking. This gives the cornmeal time to hydrate and the batter will thicken slightly as it rests.
- Spoon the batter into the preheated waffle maker, using the amount recommended for your machine. Close and cook for approximately 4-5 minutes, or until the waffle is deeply golden, crisp, and releases easily from the plates. Cooking time will vary by waffle maker.
- Transfer each finished waffle to a wire rack rather than stacking the waffles, which can trap steam and soften the crust. Serve warm with butter and honey or maple syrup. Add hot sauce if you want more heat.
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Notes
- Fully preheat the Belgian waffle maker before adding the batter.
- Cook the bacon until crisp and crumble it into small pieces before folding it in.
- Mix the batter only until the dry ingredients are moistened.
- Place finished waffles on a wire rack instead of stacking them.
Jami Powell says
These savory waffles are great to serve with chili, for breakfast, or just by themselves!