Crispy, golden cornbread waffles paired with a rich and creamy queso dip make for an irresistible combination. This dish is perfect for breakfast, brunch, or even as a fun appetizer for gatherings. The smoky paprika in the waffles complements the cheesy, slightly spicy queso dip, creating a delightful balance of flavors.
Why You’ll Love This Recipe
- Crispy and Cheesy – The cornbread waffles have a perfect crispy texture with gooey melted cheese inside.
- Rich and Creamy Queso – A smooth, flavorful cheese dip with a hint of spice.
- Great for Sharing – Perfect for serving at parties or family brunch.
- Easy to Customize – Add extra spices, different cheeses, or more heat to suit your taste.
- Simple and Quick – Ready in just 35 minutes, making it a great last-minute dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cornbread Waffles:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup corn kernels (optional)
For the Queso Dip:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 jalapeño, finely diced
- 1 cup evaporated milk
- 2 cups shredded cheddar cheese
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes (canned or fresh)
- Sliced jalapeños for garnish
Directions
- Make the Waffles – Preheat a waffle iron. In a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and smoked paprika.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter. Pour this mixture into the dry ingredients and stir until combined. Fold in the shredded cheddar cheese and corn kernels (if using).
- Cook the batter in the preheated waffle iron until golden brown and crispy. Set the waffles aside.
- Prepare the Queso Dip – In a saucepan over medium heat, melt the butter. Add the chopped onion and diced jalapeño, sautéing until soft and fragrant.
- Stir in the evaporated milk, cumin, garlic powder, salt, and black pepper.
- Reduce the heat to low, then add the shredded cheddar cheese, stirring continuously until melted and smooth.
- Stir in the diced tomatoes and mix well. Serve warm, garnished with sliced jalapeños.
- Serve – Arrange the cornbread waffles on a plate and serve them alongside the warm queso dip for dipping.
Servings and Timing
- Servings: 4 servings
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 420 kcal per serving
Variations
- Add Protein – Serve with crumbled bacon, chorizo, or shredded chicken for extra heartiness.
- Try Different Cheeses – Swap cheddar for Monterey Jack, pepper jack, or a blend of cheeses.
- Make it Spicier – Increase the amount of jalapeño, add red pepper flakes, or stir in a little hot sauce.
- Go Gluten-Free – Use a gluten-free flour blend in place of all-purpose flour.
- Add Herbs – Fresh cilantro, green onions, or parsley can add a burst of freshness.
Storage/Reheating
- Refrigeration: Store leftover waffles and queso dip separately in airtight containers in the refrigerator for up to 3 days.
- Freezing Waffles: Freeze waffles in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They can be stored for up to 2 months.
- Reheating:
- Waffles: Toast in a toaster or warm in an oven at 350°F (175°C) for 5–7 minutes.
- Queso Dip: Reheat in a saucepan over low heat, stirring frequently. If it thickens too much, add a splash of milk.
FAQs
Can I make the waffles ahead of time?
Yes, you can prepare and freeze the waffles, then reheat them when ready to serve.
What’s the best way to keep the queso dip smooth?
Keep the heat low when melting the cheese and stir continuously to prevent clumping.
Can I use fresh corn instead of canned?
Absolutely! Fresh or frozen corn kernels both work well in this recipe.
How can I make the queso dip thicker?
If you prefer a thicker dip, reduce the amount of evaporated milk slightly or add more cheese.
Can I use a different type of milk?
Yes, but evaporated milk creates a creamier consistency. Whole milk or half-and-half are good alternatives.
How do I make this dish less spicy?
Omit the jalapeño or use a milder pepper like poblano. You can also reduce the amount of cumin and black pepper.
Can I use a store-bought queso dip?
Yes, but homemade queso has a fresher and richer flavor.
What can I serve with these waffles besides queso dip?
Try serving with honey butter, salsa, or even a fried egg for a fun twist.
Can I make this recipe dairy-free?
Yes! Use dairy-free cheese, plant-based butter, and a dairy-free buttermilk substitute.
What kind of waffle iron works best?
Any standard or Belgian waffle iron will work, but a Belgian waffle maker will give you deeper pockets for extra crispiness.
Conclusion
Cornbread Waffles with Queso Dip is a unique and flavorful dish that’s perfect for any occasion. The crispy, cheesy waffles pair beautifully with the creamy, slightly spicy queso dip, making it an irresistible treat. Whether you serve it as a breakfast, brunch, or party appetizer, this dish is sure to impress. Try it today and enjoy the perfect blend of comfort and flavor!
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PrintCornbread Waffles with Queso Dip
Crispy, golden cornbread waffles paired with a creamy, spicy queso dip—perfect for dipping, sharing, and enjoying a Southern-inspired treat with a Tex-Mex twist!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Appetizer / Snack
- Method: Waffle Iron, Stovetop
- Cuisine: Southern, Tex-Mex
- Diet: Vegetarian
Ingredients
For the Cornbread Waffles:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon smoked paprika
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup corn kernels (optional)
For the Queso Dip:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 jalapeño, finely diced
- 1 cup evaporated milk
- 2 cups shredded cheddar cheese
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced tomatoes (canned or fresh)
- Sliced jalapeños for garnish
Instructions
-
Make the Waffles:
- Preheat a waffle iron.
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and smoked paprika.
- In another bowl, whisk buttermilk, eggs, and melted butter, then pour into the dry ingredients. Stir until just combined.
- Fold in shredded cheddar cheese and corn kernels.
- Cook the batter in the preheated waffle iron until golden and crispy. Set aside.
-
Prepare the Queso Dip:
- In a saucepan over medium heat, melt butter. Sauté chopped onion and diced jalapeño until soft and fragrant.
- Stir in evaporated milk, cumin, garlic powder, salt, and black pepper.
- Reduce heat to low, then add shredded cheddar cheese, stirring until melted and smooth.
- Mix in diced tomatoes and serve warm, garnished with sliced jalapeños.
-
Serve & Enjoy:
- Serve crispy cornbread waffles alongside the warm queso dip for a delicious dipping experience!
Notes
- For extra heat, add more jalapeños or a pinch of cayenne pepper to the queso.
- Swap cheddar for pepper jack or a Mexican cheese blend for a different flavor.
- These waffles also pair well with fried chicken for a Southern-inspired meal!