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Savory Southwestern Waffles

Medea Wolff

"This hearty and spicy cornmeal waffle can be eaten any time of day and is a nice substitute for cornbread when it's too hot out to use your oven. You can also add thinly diced onions or red pepper flakes to the batter if you wish. I like to serve these with jalapeno jelly for breakfast or chili for dinner, and sometimes I eat them with barbeque sauce slathered on top."
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13 m servings 224 cals
Original recipe yields 10 servings (10 waffles)

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  • Prep

  • Cook

  • Ready In

  1. Preheat waffle iron according to manufacturer's instructions.
  2. Beat egg whites in a large bowl until fluffy. Fold in milk, butter, and honey. Add cornmeal, flour, baking powder, and salt, stirring slowly until batter is smooth. Fold in corn and green chile peppers.
  3. Scoop some batter onto waffle iron; cook until golden brown and crisp or until waffle iron stops steaming, 3 to 4 minutes. Repeat with remaining batter.


  • Cook's Notes:
  • Either white or yellow cornmeal will work in this recipe.
  • Substitute white sugar for the honey if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 224 calories; 8.5 g fat; 31.8 g carbohydrates; 5.7 g protein; 57 mg cholesterol; 738 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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I made the recipe as written and this was super fun! I do not care for cornbread but made this for my husband. I did take a nibble but left the verdict up to the husband. I didn't care for the c...

This is an excellent savory waffle recipe. I did mix all the ingredients together and then fold in the egg whites instead of starting with the whites because that's how I think waffles are made...