Air Fryer Cornbread Waffles with Jalapeño and Cheddar

Steps

1. 1

   Combine dry ingredients

   • In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, salt, black pepper, and smoked paprika.
   • Break up any lumps in the cornmeal and ensure the baking powder is evenly distributed throughout the mix.
   • This should take about 1 minute.

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   Ready when: No lumps visible in the dry mixture

   Tip: Sift if your cornmeal is clumpy, especially if it's been stored for a while.

2. 2

   Whisk wet ingredients

   • In a small mixing bowl, whisk together eggs and buttermilk until well combined and slightly frothy, about 1 minute.
   • Stir in the cooled melted butter until fully incorporated.

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   Ready when: Mixture is light and homogeneous with no visible streaks of butter

   Tip: If butter is too hot, it will cook the eggs; let it cool for 1 minute after melting.

3. 3

   Combine wet and dry

   • Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined.
   • The batter should be slightly lumpy—do not overmix, as this toughens the waffles.
   • Fold in the shredded cheddar and minced jalapeño until evenly distributed throughout the batter.

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   Ready when: Cheese and jalapeño are evenly scattered throughout the batter; no dry flour visible

   Tip: Overmixing develops gluten and makes waffles dense. A few lumps in the batter are fine.

4. 4

   Prepare air fryerOven 375°F / 190°C

   • Ensure air fryer is preheated to 375°F (190°C).
   • Lightly spray the waffle iron insert with nonstick cooking spray, or line the air fryer basket with parchment paper and spray lightly.
   • This prevents sticking without adding oil.

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   Tip: If you don't have a waffle iron insert, you can carefully shape batter in a mound and air fry as a cake-like waffle, but a dedicated insert gives better results.

5. 5

   Cook first batch of wafflesOven 375°F / 190°C

   • Working in batches of 2 waffles (so you don't overcrowd), pour about 1/3 cup (80 ml) of batter into each preheated waffle cavity.
   • Close the lid and air fry at 375°F (190°C) for 8 minutes.
   • The waffles are done when golden brown and crispy on the outside, and a toothpick inserted in the center comes out with no wet batter.

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   Ready when: Golden-brown exterior; toothpick comes out clean

   Tip: Don't open the air fryer during the first 6 minutes, as this lets heat escape. Each air fryer varies slightly, so check at 8 minutes; if not crispy enough, add 1 minute.

6. 6

   Rest and serve first batch

   • Carefully remove the first batch of waffles using a fork or small spatula—they will be very hot.
   • Place on a wire rack or serving plate.
   • Let cool for 1–2 minutes while they firm up.
   • They'll continue to crisp as they cool.

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   Ready when: Exterior is firm to the touch but still warm

   Tip: Don't stack warm waffles or they'll steam and lose crispiness. Serve on a wire rack if possible.

7. 7

   Cook second batchOven 375°F / 190°C

   • Re-spray the waffle insert lightly and add the remaining batter in two more waffles (1/3 cup each).
   • Air fry at 375°F (190°C) for 8 minutes until golden brown and a toothpick comes out clean.

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   Ready when: Golden-brown exterior; toothpick comes out clean

   Tip: Lightly re-spray between batches even if you used cooking spray initially—it helps prevent sticking.

8. 8

   Finish and serve

   • Remove the second batch and let rest on a wire rack for 1–2 minutes.
   • Serve all waffles warm with your choice of toppings: sour cream, guacamole, salsa, crispy bacon, or fried eggs.
   • These waffles are best eaten within 15 minutes of cooking while the exterior is still crispy.

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   Tip: Serve immediately for maximum crispiness. If you need to hold them briefly, place on a sheet pan in a 200°F (95°C) oven, but don't cover—moisture will make them soggy.