Bacon Jalapeño Cornbread Waffles
Savory-sweet cornbread waffles with crisp bacon and fresh jalapeño, cooked in a Belgian waffle maker until golden with crisp edges and a tender center.
Servings: 5 Belgian 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.
Video
Notes
Cooking Notes
Let the batter rest for 5 minutes before cooking so the cornmeal can begin absorbing the buttermilk. Cook each waffle until deeply golden, then transfer it directly to a wire rack so the crisp exterior doesn't soften from trapped steam.
Tips for Best Results
- 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.
