Jalapeño Cornbread Waffles with Hot Strawberry Butter
These savory but slightly sweet cornbread waffles get a spicy kick from chopped jalapeños. The spicy strawberry butter provides provides an unexpected extra punch of flavor!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Servings: 4 Waffles
Calories: 251kcal
For Strawberry Butter
- 1 stick butter unsalted, room temperature
- 2 tablespoon chopped strawberries
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper
Preheat waffle iron.
Shuck one ear of corn and remove kernels from cob. Set aside.
Meanwhile, whisk together buttermilk, butter, sugar and eggs. In a separate large bowl, combine flour, cornmeal, baking powder and soda, and salt. Pour wet mixture over dry ingredients and stir using a rubber spatula until moist.
Fold in corn and jalapeños with wooden spoon or spatula.
Spray waffle grates with nonstick cooking spray. Spoon about ¼ cup batter into waffle iron with large ladle. Cook until golden brown and cooked through, 2 to 3 minutes per waffle.
Repeat until all the remaining batter is used.
For Strawberry Butter
Cream stick of butter with hand mixer until fluffy
Beat in strawberries, salt, red pepper and honey with hand mixer. Mix until smooth and bright pink.
Serve each waffle with a small scoop of butter and top with a drizzle of honey
Calories: 251kcal