Bacon-Jalapeno Cornbread Waffles with Honey Butter Syrup

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I was brainstorming recipe ideas one day and really wanted to make a cornbread waffle. The idea quickly turned into cornbread waffles with a honey butter syrup. Then spiral it further and top it with bacon and jalapenos. After some experimentation, I’ve developed a really tasty breakfast. The waffle itself is heavily on the savory side, while the syrup adds a sweetness that suits the waffle. This combination will get you out of any waffle ruts you might get into (as I’m sure getting into waffle ruts is a worldwide problem). If you rolled that way, you could get bored and leave out the bacon and jalapeños, but really, the bacon and jalapeños will top it off. We all know it’s a classic combo, so it works. It’s now available in waffle form! Get one while supplies last! Doomsday waffle rut problem! You are actually saving the planet.

Ready: 15 minutes
yield: 4 Belgian Waffles

raw material

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1 tsp salt
2 eggs
1 cup buttermilk
1/4 cup vegetable oil
1/2 lb crispy bacon, crumbled
1 jalapeño, diced

1/2 cup butter, melted
1/4 cup honey
1 tablespoon buttermilk or milk
1/2 tsp vanilla extract
1/4 teaspoon ground cinnamon
pinch nutmeg


1. Preheat a waffle iron, preferably a Belgian waffle iron.

2. In a large mixing bowl, prepare the waffle batter by whisking together the cornmeal, flour, sugar, baking powder, and salt.

3. Add the eggs, buttermilk, and vegetables and mix well.

4. Stir in the bacon and jalapenos.

5. Scoop batter onto heated waffle iron, 1/4 at a time.

6. Simply whisk melted butter, honey, buttermilk, vanilla extract, cinnamon, and nutmeg in a bowl to make a syrup.

7. Serve piping hot waffles topped with syrup.

Bacon Mexican Cornbread Waffles with Honey Butter Syrup