Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 large eggs
- 1 cup milk
- ¼ cup melted butter
- 1 cup sharp cheddar cheese, shredded
- 2–3 fresh jalapeños, finely chopped
- 4 slices turkey bacon, cooked and chopped
Instructions
- Preheat your waffle iron to medium-high and lightly grease it.
- Cook the turkey bacon until crisp. Drain on paper towels and chop into small pieces.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
- In a separate bowl, beat the eggs, then add milk and melted butter. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring until combined. Avoid overmixing.
- Fold in shredded cheddar, chopped jalapeños, and turkey bacon until evenly distributed.
- Spoon batter onto the preheated waffle iron, close the lid, and cook 4–6 minutes or until golden brown.
- Repeat with remaining batter, lightly greasing the waffle iron each time.
- Serve warm, optionally drizzled with honey or topped with sour cream.
Notes
Adjust jalapeño quantity to control spice.
Waffles can be reheated in a toaster or oven while retaining crispiness.
Leftover waffles can be frozen individually for convenient future meals.
- Prep Time: 15
- Cook Time: 25