Super cheesy and a more than a little bit spicy, these Mexican Cornbread Waffles can be eaten plain or topped with chili con carne. Cooking the batter in a waffle iron gives it the most wonderful golden crunchy exterior.
Once upon a time, when our internet connection was still dial up, my elder daughter was systematically searching for and baking cornbread recipes, looking for the perfect one. While each was edible, possibly even tasty, none was what she considered perfect. She was old enough to be in the kitchen on her own so I didn’t realize it was A Quest until she was a few recipes in. “Just email your grandmother,” I suggested. “She makes the best cornbread.”
And that was true, until I met my friend, Sheila, when we moved to Cairo back in 2013. Sheila turned up at some social event with a pan of the best cornbread I’d ever eaten, packed with sharp cheddar cheese and spicy peppers. The third secret ingredient was creamed corn. Most importantly, she willingly shared the recipe. Since then I’ve baked that batter a number of times, once even putting it in bacon cup muffins. I can’t even tell you how good it was baked in crispy bacon!
I knew that batter, with a few small adjustments, would make awesome waffles as well.
Mexican Cornbread Waffles
- 1 cup yellow cornmeal
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon double acting baking powder
- 1 cup sour cream
- 1 1/4 cups creamed corn
- 2 eggs
- 1/4 cup canola oil plus extra for greasing the waffle iron
- 1 medium onion
- 2 jalapeño peppers
- 10 1/2 oz extra sharp cheddar grated
- Your favorite chili con carne
- Thinly sliced onions
- Grated sharp cheddar
- Sliced jalapeños
Chop your onion and your peppers finely.
Mix the yellow cornmeal, flour, salt baking soda and baking powder together in a large bowl.
In another smaller bowl, whisk together the sour cream, creamed corn, eggs and oil.
Add the chopped peppers and onion to the wet ingredients. Stir well.
Fold your wet ingredients into your dry ingredients until just mixed.
Now add in the grated cheddar and stir well until combined.
Heat your waffle iron and brush the interior with a little oil to grease.
Bake the batter according to manufacturer’s instructions, being careful not to over fill the waffle iron.