Cheddar Cornmeal Waffles Recipe | Vegetarian Times Skip to main content

Cheddar Cornmeal Waffles

Inspired by the Southwest, these wholesome and temperate waffles can turn fiery with plenty of hot pepper sauce and a salsa containing smoky chipotle chiles.



Ingredient Line: 
3 large eggs
Ingredient Line: 
1 ¾ cup buttermilk or soy milk
Ingredient Line: 
2 Tbs. vegetable oil
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
2 ½ tsp. baking powder
Ingredient Line: 
¼ tsp. baking soda
Ingredient Line: 
1 tsp. salt
Ingredient Line: 
1 Tbs. sugar
Ingredient Line: 
1 cup fine cornmeal
Ingredient Line: 
½ cup shredded cheddar or soy cheese, plus extra for garnish
Ingredient Line: 
½ cup canned corn kernels, rinsed
Ingredient Line: 
½ cup chopped fresh coriander for garnish
Ingredient Line: 
1 ripe avocado, diced, for garnish

Ingredient Set Name: 

Salsa topping


Ingredient Line: 
1 cup thinly sliced pitted black olives
Ingredient Line: 
½ cup canned corn kernels, rinsed
Ingredient Line: 
1 cup salsa
Ingredient Line: 
1 cup canned black beans, drained and rinsed


1. Preheat waffle iron and spray with nonstick vegetable spray.

2. Beat 3 eggs well in mixing bowl, and stir in buttermilk and oil. In separate bowl, sift together flour, baking powder, soda, salt and sugar. Stir into egg mixture, then stir in cornmeal, cheese, corn kernels and hot pepper sauce.

3. Bake waffles according to manufacturer’s instructions.

4. To make salsa, stir together olives, corn kernels, salsa and black beans in small saucepan, and bring to a boil over medium heat. Cook for 5 minutes, or until mixture reduces slightly.

5. To serve waffles, place one on plate, top with salsa mixture and garnish with cheese, fresh coriander and diced avocado.

Wine Suggestions
Liven up this brunch dish with a fabulous sparkling wine from Albuquerque, New Mexico: Gruet Winery Méthode Champenoise Blanc de Blancs.

Nutrition Information: 

20 g
Total Fat: 
23 g
Saturated Fat: 
6 g
72 g
145 mg
1490 mg
10 g
Serves 4 to 5

Comments on this Recipe

These were amazing. This will be on my list of recipes to do over again and again. We made them on the weekend, stored the leftover batter in the fridge, and enjoyed them later in the week for a quick breakfast. Delicious, I highly, highly recommend.

This sounds unusual AND yummy