Jalapeño Cornbread Waffles
These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic for extra flavour, and the crispy edges make them irresistible. Perfect for brunch or breakfast for dinner!
Friends, these jalapeño cornbread waffles absolutely deserve a place in your breakfast, brunch, or breakfast-for-dinner routine. If you love waffles, but you also love a savoury breakfast (like my tofu scramble!), this magical recipe brings the two together in a most delicious form. They’re sweet, spicy, savoury, and SO stunning in flavour, texture, and taste. The cornbread waffles are crispy on the outside and fluffy on the inside, creating the perfect bite. You’re going to want to make these on the regular!
What Makes These Cornbread Waffles a Standout
These homemade cornbread waffles will make any meal top-notch. Here’s what makes them so irresistible.
- Fantastic balance of flavours. Truthfully, it almost seems as if cornbread was made for waffles. You drizzle maple syrup on your cornbread? You do the same over these jalapeño cornbread waffles. That “sweet heat” combination is to die for. Rosemary and roasted garlic add even more depth.
- Crispy and fluffy. These cornbread waffles are crispy on the outside, but under that golden brown exterior is the fluffiest, most tender interior.
- Great for meal prep. Waffles are a star when it comes to meal prep, perfect for making in advance and stashing in the freezer for quick weekday breakfasts.
Notes on Ingredients
Many of these ingredients are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Or another unsweetened, unflavoured non-dairy milk.
- Apple cider vinegar – Or white vinegar or lemon juice. You’ll mix this with the soy milk to create vegan buttermilk.
- Fine grain cornmeal – Using fine cornmeal is important, otherwise your cornbread waffles will be gritty.
- Flour – Regular all-purpose flour or a 1:1 gluten-free flour.
- Baking soda
- Baking powder
- Sea salt
- Rosemary – Fresh rosemary has a much better flavour than dried!
- Vegan egg substitute – Here are some vegan egg substitutes.
- Vegan butter – My homemade vegan butter is my go-to, but store-bought is fine.
- Roasted garlic – You can make traditional roasted garlic in the oven or air fryer roasted garlic.
- Jalapeño – You can adjust the amount of jalapeño to change the heat level.
How to Make Cornbread Waffles
Here’s a step-by-step look at how to make these vegan cornbread waffles.
- Make the vegan buttermilk. Whisk together the soy milk and vinegar in a bowl and let the mixture thicken for 3 minutes.
- Mix the dry ingredients. In a large bowl, whisk the cornmeal, flour, baking soda, baking powder, salt, and rosemary.
- Mix the wet ingredients. Whisk the egg substitute, melted vegan butter, and roasted garlic into the buttermilk.
- Finish the batter. Mix the wet ingredients into the bowl with the dry ingredients, then fold in the jalapeño.
- Prepare. Preheat the waffle iron and coat it with nonstick spray.
- Cook. Add the batter to the waffle iron and cook until it stops steaming. Repeat with the remaining cornbread waffle batter.
Tips and Variations
Here are a few additional pointers for perfect cornbread waffles.
- Keep them warm. If you want to keep the waffles warm between batches, you can place them on a baking sheet in a 200ºF oven.
- Don’t let them go soggy. I like to place the waffles on a wire cooling rack if I’m making them for meal prep. This allows the air to circulate so they don’t get soggy sitting on a flat surface; once they’re cooled, I freeze them.
- Try other herbs. Cilantro would make an excellent swap for the rosemary, or try minced chives.
- Make them cheesy. Add a handful of shredded vegan cheddar to the batter when folding in the jalapeños.
Serving Suggestions
Serve these cornbread waffles with your choice of toppings. I enjoy roasted tomatoes, sliced avocados, chopped scallions, and a drizzle of maple syrup on top, but Restaurant-Style Blender Salsa, Vegan Sour Cream, and Tofu Bacon would be excellent too!
How to Store and Reheat Leftovers
- Refrigerator: Transfer the cooled cornbread waffles to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat: Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
More Vegan Waffle Recipes
Enjoy friends! If you make this cornbread waffle recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Jalapeño Cornbread Waffles
Ingredients
- 1 ¼ cups soy milk, or other non dairy milk, 300mL
- 2 teaspoons apple cider vinegar or white vinegar, or lemon juice, 10mL
- 1 ¼ cups fine grain cornmeal, 150g
- 1 cup all purpose gluten free flour mix, 148g
- ½ teaspoon baking soda, 2g
- 1 ½ teaspoons baking powder, 6g
- ¾ teaspoon sea salt, 4g
- 2 teaspoons freshly chopped rosemary, 2g
- 1 vegan egg substitute
- ¼ cup melted vegan butter, 44g
- 4 cloves roasted garlic, creamed with a fork
- 1 jalapeño, chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don't open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on "warm" or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator: Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat: Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hello… I’m so excited to try this. Can you clarify how much 1 egg replacer would be? I use just egg.
Hi Rue,
I think just egg is 3 tablespoons for one egg! Just check the package to be clear (for one serving)
This recipe was a hit at
Easter brunch with vegans and omnivores alike! I will definitely be making this again.