What do you get when you put green chiles and cheddar cheese inside a cornbread waffle? Something that tastes like a savoury hush puppy crossed with a warm cheese biscuit. Cornmeal, flour, baking powder, salt, baking soda, buttermilk, eggs, and melted butter mixed together, then folded with shredded cheddar and chopped green chiles. Cooked in a waffle iron until golden and crisp. Served with Bonne Maman raspberry preserves.
The raspberry preserves are not a garnish. They are the point. The sweet, fruity jam against the salty cheddar and spicy green chiles creates a contrast that makes you reach for another waffle before you finish the first. These are not breakfast waffles. They are party food, and the kind that gets people asking for the recipe.
Tips for Making Green Chili Cheese Cornbread Waffles
Do not over-mix the batter
Stir the wet and dry ingredients until just combined. Lumps are fine. Over-mixing makes the waffles dense instead of crispy. 
Fold in the cheddar and green chiles at the end with a spatula. You want them distributed evenly, not smashed into the batter.
Cook until deeply golden
The waffle iron should be hot before you add batter. Cook according to your machine’s instructions, but err on the side of darker rather than lighter.
Golden brown waffles are crispy on the outside and tender on the inside. Pale waffles are soft and soggy. The cheese needs heat to melt and crisp at the edges.
Green Chili and Cheese Cornbread Waffles with Raspberry Preserves
- Total Time: 25 minutes
- Yield: Serves 4
Description
For a sweet and savory breakfast, these green chili and cheese cornbread waffles are perfectly paired with sweet raspberry preserves.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green chiles
- Bonne Maman raspberry preserves, for serving
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the cheddar cheese and green chiles.
- Spoon the batter into the preheated waffle iron and cook according to the manufacturer’s instructions until golden brown and crisp.
- Serve the waffles warm with raspberry preserves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
Frequently Asked Questions
Can I use fresh chiles instead of canned?
Yes. Roasted and chopped Hatch or Anaheim peppers work well. The flavour is fresher and slightly smokier. Canned green chiles are milder and more convenient.
What kind of cheddar?
Sharp cheddar melts well and has the strongest flavour. One cup of shredded cheese for this amount of batter is enough. Mild cheddar works but tastes less interesting.
Can I freeze these?
Yes. Cool completely, then freeze individually. Reheat in a toaster or oven at 350 degrees F (175 degrees C) for five minutes. The waffle iron gives them a crunch that a toaster can mostly restore.
Brunch upgrade confirmed!
I made a half batch on Tuesday morning and it blew our breakfast game up!
Hosted a Mother’s Day brunch on Sunday for eight people and these stole the morning. Crisped them in the waffle iron extra-long for the crunchy edges, kept them warm in a 200-degree oven while the rest of the batch finished. Genuinely fantastic for a crowd.