Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary (Vegan + Gluten Free)

By Jessica Hylton - - Updated

These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic, rosemary, and are perfect for brunch or breakfast for dinner!

A stack of jalapeño cornbread waffles being drizzled with syrup.

Friends. FRIENDS. These waffles. These Jalapeño Cornbread Waffles with roasted garlic, freshly chopped rosemary, and topped with all the avocado, roasted tomatoes and maple syrup. These savoury waffles deserve, absolutely deserve, a place in your breakfast, brunch, or breakfast for dinner life routine. This will, most definitely, blow you away with its flavour, taste and absolute ease to make. These were the easiest waffles I’ve ever made, and they will have you feeling like a waffle queen/king.

Wood spoon mixing waffle batter in a glass bowl with a carton of nut milk beside it.

I first tried the new Silk® Protein Nutmilk back in December, and I fell in love with just how creamy, and smooth it was. The combination of almond milk + cashew milk really took the creaminess over the top while keeping it light in everything you use it in. Naturally, I was so excited to use it again, this time to show how easily it subs into your favourite recipes, while adding 10g of protein. YES, 10g! That means that your delicious, gluten free and vegan breakfast will keep you full and nourished all morning long.

I kind of ran around the house, holding it in my hand, wondering what recipe I would try it in first to show you all. As soon as I opened my fridge and saw the cornmeal & gf flour (flour keeps longer in the fridge), I knew I had to make these cornbread waffles for you.

A close up of cornbread waffles with sliced jalapeno's on top.

So, the Mr. and I have been making waffles for breakfast for about, well, the last 4 months. Not every single morning, but when we do, it automatically becomes the best morning ever. If you’re new to savoury waffles, this is something that you will try and most definitely love. When it comes to these Jalapeño Cornbread Waffles, for example, they’re simply cornbread, in a new, absolutely divine and tasty way, that allows you to naturally, put all your favourite toppings on top. Truthfully, it almost seems as if cornbread was made for waffles. You drizzle maple syrup on your cornbread? You do the same over these waffles. That “sweet heat” combination is to die for. Then, when you think it can’t get better, add a little hot sauce on top of it all. Oh my, we’re in waffle heaven now.

Drizzling syrup on a stakc of waffles with a carton of nut milk in the background.

These waffles really make any meal you add them to, top notch. They’re sweet, spicy, savoury and SO stunning in flavour, texture and taste. The waffles are crunchy on the outside and so fluffy on the inside. The jalapeño adds a divine kick to it, and the rosemary adds a lovely subtle flavour to them. None of the flavours compete with each other, but instead, meld perfectly. Best part? They actually kept me full thanks to the 10g of protein that the Silk® Protein Nutmilk adds to these waffles. I love that the protein is made 100% from peas, too, while keeping the batter nice and fluffy. Case in point – I had these for dinner too, and 5 hours later, I’m still comfortably full.

Give these beautiful Jalapeño Cornbread Waffles a try friends. Feel free to switch things up – basil instead of rosemary would be divine too, and you can add even more toppings on the waffles, like vegan sour cream. Can you imagine vegan coconut bacon on top of these? Let me know what amazing combinations you try!

Close up of syrup being drizzled on a stack of cornbread waffles.


Q: Can I make these without gluten free flour?

A: Yes, you can!



Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary

These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic, rosemary, and are perfect for brunch or breakfast for dinner!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Course Breakfast
Cuisine American

Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary

  • 1 1/4 cups fine grain cornmeal 150g
  • 1 cup All Purpose Gluten Free Flour Mix 148g
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 vegan egg replacer
  • 1 1/4 cups Silk® Protein Nutmilk
  • 2 teaspoons apple cider vinegar or white vinegar
  • 1/4 cup unmelted melted vegan butter 44g
  • 1 jalapeño chopped and de-seeded
  • 4 cloves roasted garlic
  • 2 teaspoons freshly chopped rosemary


Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary

  • Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix all the dry ingredients, including the rosemary, together. Set aside.
  • In a smaller bowl, mix all the wet ingredients, including the butter milk.
  • Pour the wet ingredients into the dry and mix until combined.
  • Add in the diced jalapeños and mix gently.
  • 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 200F 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!
This recipe is vegan and gluten free.
If you try these Jalapeño Cornbread Waffles with Roasted Garlic & Rosemary please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine. Thank you for supporting the brands that support Jessica in the Kitchen!


Calories: 417kcal | Carbohydrates: 61g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Sodium: 923mg | Potassium: 192mg | Fiber: 9g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 5mg | Calcium: 217mg | Iron: 3mg

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.

by Jessica

leave a comment

Recipe Rating


  1. photo editor says:

    The waffles look delicious. I just eat the waffle with strawberry and I haven’t eaten this dish. So maybe I will try to make it.

  2. They look mouthwatering! Can’t remember when I last had a waffle, let alone a savoury one like this. YUM!

    • Jessica says:

      Aw thanks so much Angie! I’ve now had it for breakfast and dinner, and it’s so good!!

  3. Grace Culver says:

    How am I just now coming across your blog? Wonderful recipes! This sounds GREAT.

    • Jessica says:

      Aww thanks so much Grace and welcome to my blog!! This is my FAVE savoury waffles recipe!! I hope you enjoy! 🙂

  4. OneShotWunder says:

    5 stars
    This recipe was fantastic! Wasn’t sure what to do with the non melted butter so I used a pastry fork and mixed it in with the dry ingredients. Only added the jalapeño as these were served with a vegan pumpkin chili. I would be interested in making them as the recipe is written. I didn’t have cornmeal so I used cornflour instead and added 1/2 cup more almond milk since the flour is more absorbent. My husband said these were the best waffles I have ever made. Thank you for a great vegan recipe!

  5. Karen says:

    These look great! Never tried savory waffles before. A bowl of veggie chili would go great with these waffles! Perfect for dunking! Thank you!

  6. Hannah says:

    5 stars
    This was a great recipe! I’m not gluten free so I used normal flour instead and it came out great. Added extra jalapeños to the top for extra spice! I will be freezing the left overs. Thanks for the recipe!!!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Hannah! Thank you so much for reading and leaving such a nice comment!

  7. Mirelle says:

    I’ve just come across this recipe, as I’m hosting a dinner and someone has identified that they are vegan. Would I be able to substitute olive oil instead of vegan butter? Thanks.

    • Gavin | Jessica in the Kitchen says:

      Hi Mirelle! Thank you so much for reading. You can definitely substitute the butter for olive oil. I hope your dinner goes well!

  8. Lori says:

    5 stars
    Hi Jessica! These are outrageously delicious! I never thought to make savory waffles. The flavors from the rosemary, garlic and cornmeal go perfectly together, especially with the hint of heat from the jalapeño. I will be making these again and again! Thank you!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it Lori! Thanks so much for reading!

  9. Giselle says:

    Could you substitute the cornmeal for polenta?

    • Gavin | Jessica in the Kitchen says:

      Hmm we’ve never tried it Giselle, I’m not so sure what the result would be.

  10. Jessica says:

    5 stars
    This was a fantastic recipe! I love savory waffle ideas and this one is a winner. It came together easily — happened to have all of the ingredients on hand, which I love. We topped ours with vegan cheese, sour cream, jalapeño and avocado. So yummy! Thanks for a great recipe.

Send this to a friend