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Vegan Cheddar Jalapeño Cornbread Waffles

Quick, vegan cheddar jalapeño cornbread waffles recipe that makes 8-10 waffles
Prep Time10 mins
Cook Time20 mins
Keyword: breakfast, brunch, vegan, waffles


  • waffle iron


  • 1 tbsp ground flaxseed meal
  • 3 tbsp water
  • 1 cup all-purpose flour
  • 3/4 cup ground cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1 1/2 cups oat milk
  • 2 tbsp melted vegan butter
  • 2 tbsp maple syrup
  • 1 jalapeno pepper seeded minced
  • 1/2 to 1 cup shredded vegan cheddar cheese I used the Daiya cutting board style shreds


  • Preheat oven to 200 degrees. Set a wire rack on a baking sheet and place in oven.
  • Preheat waffle iron.
  • In a medium sized bowl prepare flax egg by combining 1 tbsp ground flax and 3 tbsp water.
  • In a large bowl combine flour, cornmeal, baking powder, baking soda, salt and paprika and whisk together.
  • Back to medium bowl, add oat milk, maple syrup and melted vegan butter to flax egg. Combine.
  • Add wet ingredients to dry ingredients, mix together with spatula but don't overmix. Folk in vegan cheese and jalapeno.
  • Add batter to waffle iron and let them cook until crispy on the outside (approx. 5 minutes depending on your waffle maker).
  • Transfer finished waffles to wire rack in the oven until ready to serve.


I used 1/2 cup of Daiya Cheddar Cutting Board Shreds but would add more next time. 
I used a one jalapeno (seeded and minced) and the flavour was mild.