This is it. The ultimate savory waffle that combines the best of sweet, buttery, crumbly cornbread with a crisp and fluffy buttermilk waffle. Complete with sharp cheddar melted throughout the waffle and crisp on top, plus a kick of jalapeño, slightly milder poblano, or savory chives.
Perfect with runny eggs, thick-cut maple or peppered bacon, or sweet chicken apple sausage for the best Southern-style brunch. 
The waffles are filling and satisfying, 100% whole grain, and made with wholesome, simple ingredients that you can feel good about:
- Buttermilk: For the classic Southern flavor, extra rise and fluffiness. Low fat buttermilk also keeps them light. Friendship 1% Cultured Buttermilk is my favorite for its thickness.
- Applesauce: Adds to the softness, thickness, and moist interior without excess grease.
- Unsalted butter: Essential for a rich buttery flavor, melt-in-your-mouth texture, and crispy outside. Try olive oil for a twist on the flavor profile.
- Honey: The perfect touch of sweetness and flavor for cornbread.
- White whole wheat flour: 100% whole grain with protein and fiber, but with a light taste and fluffy result.
- Medium grind cornmeal: 100% whole grain, medium grind for the perfect texture.
- Cornstarch: For extra lightness and airiness
- Baking powder and soda: I like a lot for extra rise. Baking soda is necessary to react with the buttermilk and balance the acid.
- Egg whites: My best waffle secret is to whip the egg whites to soft peaks, then fold them into the batter at the end. It infuses the batter with air bubbles and makes the waffles fluffy and voluminous.
- Sharp cheddar: Folded into the batter for melty goodness throughout, richness added to the texture, and sharp flavor that compliments the sweet cornbread. Plus extra cheese sprinkled on top right off the iron to get melty and crisp on top. Use a block of high-quality sharp cheddar, freshly shredded, for the best results.
- Fresh diced jalapeño, poblano, or chives depending on the level of heat and flavor you want to add.
Cheddar Jalapeño Buttermilk Cornbread Waffles
November 1, 2021
Makes enough batter for 2 large Belgian-style waffles.
Persons
2
Ingredients
- 1/2 cup applesauce
- 6 Tbsp buttermilk
- 1 Tbsp unsalted butter, melted
- 2 tsp honey
- scant 1/4 tsp salt
- 50g (~1/4 cup + 2.5 Tbsp) white whole wheat flour
- 24g (~2.5 Tbsp) medium grind cornmeal (I recommend Bob's Red Mill)
- 10g cornstarch
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 egg whites, beaten to soft peaks with an electric mixer whisk attachment
- 1 oz sharp cheddar, freshly shredded, plus extra to top
- ~2 tsp finely diced fresh chives, poblano, or jalapeño (depending on desired heat level)
Instructions
- Preheat waffle iron. Grease if necessary.
- In a mixing bowl, combine applesauce, buttermilk, melted butter, honey, and salt. Whisk thoroughly.
- In a separate bowl, mix the flour, cornmeal, cornstarch, baking soda and powder until evenly combined.
- Pour the dry ingredients into the wet and gently stir JUST until combined, leaving some lumps.
- In a clean bowl, beat the egg whites with an electric mixer (whisk attachment works well), until soft white peaks form. Gently fold whipped egg whites into the batter until incorporated.
- Finally, gently fold in cheddar and chopped chives/poblano/jalapeño until incorporated, careful not to over-mix.
- Add batter to waffle iron in batches and cook on high/crispy setting. (Makes enough for 2 large Belgian-style waffles.)
- Carefully remove each waffle from the waffle iron and transfer to a wire rack. Immediately sprinkle on extra cheddar.
- For extra crispiness, allow to cool 1-2 minutes, then finish in the toaster oven on a light setting just before serving.
