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4 from 1 vote

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
Author: Ashley Boyd

Ingredients

  • 1 cup buttermilk
  • ½ cup butter unsalted, melted
  • 6 tablespoons sugar
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 ½ cups yellow cornmeal
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ear fresh corn kernels kernels removed from cob
  • ¼ cup chopped pickled jalapeños
  • cooking spray

For Strawberry Butter

  • 1 stick butter unsalted, room temperature
  • 2 tablespoon chopped strawberries
  • ½ teaspoon kosher salt
  • ½ teaspoon crushed red pepper

Instructions

  • 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

Nutrition

Calories: 251kcal