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Jalapeno Cornmeal Waffles with Cheddar Sauce

Crispy jalapeno cornmeal waffles topped with a Tillamook cheesy cheddar sauce. A delicious savory breakfast or brunch dish that's sure to please!

40min serves 6-8



  • 5 tbsp Tillamook Extra Creamy Unsalted Butter

  • 2 cloves garlic, minced

  • 1 34cups all-purpose flour

  • 1 14cups yellow cornmeal

  • 2 tsp baking powder

  • 12tsp chipotle chile powder

  • 12tsp fine sea salt

  • 14tsp freshly ground black pepper

  • 2 12cups buttermilk

  • 3 large eggs

  • 2 tbsp honey

  • 13cup finely minced pickled jalapeños

Cheddar-Beer Sauce

  • 6 tbsp Tillamook Extra Creamy Unsalted Butter

  • 3 medium leeks, white and light green parts only, thinly sliced

  • 3 stalks celery, diced

  • 1 large carrot, peeled and diced

  • 4 cloves garlic, minced

  • 14cup all-purpose flour

  • 1 ½ cup chicken or vegetable broth

  • 1 12oz bottle pale ale or lager

  • 2 tbsp Dijon mustard

  • 1lb Tillamook Sharp Cheddar Cheese, shredded

  • 12cup heavy cream

  • Kosher salt and freshly ground black pepper



  1. In a small saucepan, melt the butter over medium heat. Add the garlic and swirl the pot for 30 seconds to 1 minute, until the garlic is fragrant. Set aside to cool slightly.

  2. In a large bowl, whisk the flour, cornmeal, baking powder, chipotle powder, salt, and pepper together.

  3. In a medium bowl, whisk the buttermilk, eggs, honey, and reserved garlic butter to combine well. Add to the flour mixture and whisk well to combine. Fold in the jalapenos.

  4. Heat your waffle iron until nice and hot. Spray it with nonstick spray. Ladle some of the batter into the waffle iron and close the iron. Cook as per the manufacturer’s instructions until the waffle is golden brown on both sides, 3 to 6 minutes, depending your waffle maker. Transfer the waffle to a platter and repeat with the remaining batter.

  5. OPTIONAL (BUT WORTH IT!): Place the waffles on a rack on a baking sheet and toast in a 350°F/175°C oven for 5 to 10 minutes (or do this with the waffles as they come out of the iron).

  6. Serve immediately.

Cheddar-Beer Sauce

  1. In a large pot, melt 2tbsp of the butter over medium heat. Add the leeks, celery, and carrot and sauté until starting to become tender, 7 to 9 minutes. Add the garlic and sauté until fragrant, about 1 minute.

  2. Stir in the remaining butter and let it melt. Sprinkle the flour over the vegetables and cook, stirring for 2 minutes. Add the broth and beer and bring to a simmer. Reduce the heat to low, cover and simmer for 15 minutes.

  3. Whisk the mustard into the sauce. Use an immersion blender, or a food processor to blend the sauce until very smooth. Return the sauce to the pot if necessary and heat over low heat until hot. Gradually add the cheese and then the cream, stirring constantly until the sauce is smooth. Season with salt and pepper.

  4. Serve immediately or transfer to a crock-pot to keep warm.

Meet the chef

Erin Jeanne McDowell

Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.

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