Whole grain honey jalapeño zucchini cornbread cheddar waffles are the perfect quick and easy savory breakfast. Delicious, filling, and perfect topped with a fried egg.
These waffles taste just like sweet cornbread and a waffle combined – with a crispy exterior and a warm and tender center. Made with gluten free wholesome flour, yellow cornmeal, raw honey, spicy jalapenos, and sharp cheddar cheese, they are the perfect blend of sweet and savory goodness.
My favorite way to eat these honey jalapeno zucchini cornbread cheddar waffles is with a runny fried egg on top. You can even turn these waffles into a hearty breakfast sandwich with bacon, eggs, avocado, and tomato. Yum! They would even be great served with a big bowl of homemade chili. Now we’re talking!
If you’re not into jalapenos, no worries. These cornbread waffles can be made in multiple different ways. Just leave out the jalapeños and replace them with blueberries for a sweeter, fruity waffle.
These savory waffles are freezer friendly and reheat wonderfully in the toaster, so make a double batch and have some stashed for later.
Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!
Honey Jalapeno Zucchini Cornbread Cheddar Waffles
(links below are the gluten free/celiac safe products used in this recipe)
|– gluten free wholesome flour|
|– gluten free yellow cornmeal|
|– baking powder|
|– kosher salt (use code glutenlessapron for 15% off)|
|– shredded zucchini|
|– refined coconut oil|
|– raw honey|
|– plain nonfat greek yogurt|
|– unsweetened almond milk|
|– sharp cheddar cheese|
Get the full recipe instructions here from ‘Ambitious Kitchen‘