This is what I made earlier today. They were a little burned in the middle.
Jalapeño Popper Cornbread Waffles
INGREDIENTS
- 1 box Jiffy cornbread mix
- 1 jalapeño, stemmed, seeded and chopped
- Fresh ground black pepper, to taste
- 6 ounces cream cheese, cut into chunks
- 1/2 cup, sharp yellow cheddar cheese, about a handful
- 4 tablespoons butter, melted
- 1/3 cup milk
- 1 large egg
- Honey, for drizzling
- 4 eggs, fried (optional)
Yields: Makes 4 Waffles
PREPARATION
Preheat waffle maker to medium heat.
Prepare cornbread to package instructions, adding in chopped jalapeños and black pepper. Fold cream cheese and cheddar into the batter.
Once warm, brush inside of waffle maker with melted butter. Pour in batter and cook for 5 minutes or until the cornbread waffles are golden brown.
Drizzle with warm honey. (Tip: Warm the honey in a glass container on top of the waffle maker while the waffles are cooking!) I had mine with warm jalapeno jelly. They were amazing.
For a brunch item, top each waffle with an egg.
They would also be good with a big bowl of chili.
They would also be good with a big bowl of chili.
Most of this I copied straight from her website because I use the exact directions she has.
