At my house, we enjoy making these jalapeño cornbread waffles and adding our favorite toppings. I usually make these as a part of Hot & Spicy Chili Waffles, a recipe we love. These mildly spicy waffles are also good topped with beans, lettuce, tomatoes and onions, like a tostada. Any usual Mexican food toppings will work. The waffles are also good plain with vegan butter and even with maple syrup, if, like me, you like a spicy and sweet flavor combo.
One great thing about this recipe is you use a cornbread mix as a base, adding seasonings and jalapeños. I use Jiffy cornbread mix, which is labeled “vegetarian,” but is actually vegan. Their original mix contains animal products which have been removed for the vegetarian version. Ground flax replaces the egg added to the mix and (of course) I use vegan butter and plant based milk.
Once your batter is ready, just cook the waffles according to your waffle maker manufacturer’s directions. One good hint is that the waffles are typically ready (or nearly ready) once the steam has stopped escaping from the waffle maker. Experiment with your waffle maker and see what you think about using the steam as a timer.
If you haven’t used ground flax seed or ground chia seed as egg replacer before, it’s super easy! Just use a coffee grinder, or a mortar and pestle if you have one, to grind up or crush the seeds until they are like a powder. Add the water to them and set aside for 15 minutes. These little seeds are geniuses at binding foods like eggs do. The beautiful thing about flax and chia is they don’t add any flavor to anything they are binding. Perfect!
If you want to make plain cornbread waffles, just omit the cayenne pepper and jalapeños. I would leave in the nutritional yeast because it adds B-12 and nine essential amino acids, while adding some nice tangy flavor to balance the sweetness of the cornbread.
Be sure to check out my Three Bean Spicy Chili recipe to eat as a side with these, or have the chili on top using the combined Hot & Spicy Chili Waffles.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
4-inch waffles
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- 2 8-ounce packages instant cornbread mix I use boxes of Jiffy, marked "Vegetarian" on the front, they are vegan
- 1 tablespoon ground flax seed or ground chia seed soaked in 3 tablespoons of water for 15 minutes
- 3/4 cup almond milk
- 2 tablespoons nutritional yeast
- 3 tablespoons vegan butter melted
- 1/4 teaspoon cayenne pepper
- 2 - 2 1/2 tablespoons pickled jalapenos finely chopped + 1/2 teaspoon liquid from the jar
Ingredients
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- In a small bowl, mix 1 tablespoon of ground flax seed or ground chia seed with 3 tablespoons of water and set aside for 15 minutes to gel.
- Spray your waffle iron with non-stick spray and preheat it on a low setting. Pour the cornbread mix into a medium to large mixing bowl and whisk to remove any clumps.
- Once the flax or chia seed is ready, add it and all remaining ingredients to the mixing bowl with the cornbread mix. Blend gently using a spoon, spatula or whisk. Let the batter set for a minute or two and increase the heat on your waffle iron according to the manufacturer's instructions.
- Add the batter to your waffle iron and cook until the waffles are solid and slightly browned, usually after all steaming has stopped.
- Remove to a plate or serving platter. Serve hot with vegan cheesy shreds, vegan cheese sauce, vegan butter, or topped with delicious Three Bean Chili (see recipe link above). These are also great topped with beans, lettuce, tomatoes and onions.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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