Name: Jalapeño Cheddar Cornbread Waffles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6
Ingredients: "JIFFY" Corn Muffin Mix; O Organics Cane Sugar, Granulated, Organic; O Organics Milk, Low Fat, Organic; Land O Lakes Butter, with Olive Oil & Sea Salt; Crunch Easter Flatback Egg; Del Monte Kernel Corn, Whole, Golden Sweet; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Ortega Jalapenos, Hot, Diced; SIGNATURE SELECTS Cooking Spray, Non-Stick, Avocado Oil

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Add the Jiffy mix and granulated sugar to a bowl and mix. Then add the milk, melted butter, and egg and stir until just combined. Fold in the corn, cheese, and jalapeno pieces.

For waffles: Preheat your waffle iron. Grease the waffle iron with cooking spray. Cook waffles until you run out of batter. You should get six waffles. For color, I sprinkled more cheese on top of the waffles before closing the iron!

For muffins: Preheat the oven to 400F (200C). Grease or line your muffin tins. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle with cheddar cheese on top if desired. Bake for 15-20 minutes, until the muffins are golden brown.

Let waffles cool on a wire rack or sheet pan before storing.

Jalapeño Cheddar Cornbread Waffles

Serves 6

5 mins prep

15 mins cook

0 mins total

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