Crispy Cornmeal Waffle Recipe

Preheat

Preheat your waffle iron to the setting for a crisp waffle (medium-high). If your waffle iron has temperature numbers, aim for the higher end. Also preheat oven to 200°F (95°C) and place a wire rack on a baking sheet to keep finished waffles warm.

In a large bowl whisk together the dry ingredients: all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt until evenly combined.

In a separate medium bowl whisk the buttermilk with the eggs until smooth. Stir in the melted butter and the neutral oil.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 8–10 minutes to hydrate the cornmeal and allow baking powder to bloom, which improves crispness.

While the batter rests, roast the jalapeños. Place jalapeños on a sheet pan, brush lightly with olive oil and sprinkle with 1/4 tsp salt. Roast under a broiler on high or in a 450°F/230°C oven for 8–12 minutes, turning occasionally, until blistered and charred on all sides.

Remove from heat, cover with a bowl or place in a sealed container for 5 minutes to steam (this loosens skins). Peel if desired, remove stems and seeds for milder heat, then finely chop. Set aside 2 tablespoons chopped jalapeño to fold into batter if you want pepper pockets; reserve remainder for topping.

Combine softened butter, cane syrup and 1/4 tsp salt in a small bowl. Mash or whisk until smooth and fully incorporated. Taste and adjust sweetness or salt. Transfer to a small dish and refrigerate briefly if you prefer a firmer spread; bring back to room temperature before serving so it’s spreadable.

Dice the bacon into 1/4-inch pieces. In a medium skillet over medium heat, render the bacon, stirring occasionally, until fat is mostly rendered and bacon is browned but not burnt, about 8–10 minutes.

Remove most of the fat from the skillet, leaving about 1 tablespoon to cook the onions. Add the chopped onion to the skillet and cook until softened and translucent, 3–4 minutes.

Stir in the dark brown sugar and cook 1–2 minutes until sugar begins to melt. Add the cider vinegar and water, scraping brown bits from the bottom of the pan. Simmer until the mixture is syrupy and coats the back of a spoon, about 3–5 minutes. Stir in black pepper and smoked paprika if using. Taste and adjust balance: add a touch more vinegar for brightness or more sugar for sweetness.

Remove from heat and let cool slightly. The marmalade will thicken as it cools. Transfer to a small bowl and keep warm with the waffles or at room temperature.

If you reserved 2 tablespoons roasted chopped jalapeño to fold into the batter, gently fold them into the rested batter now. This will create pockets of roasted pepper in the waffle.

Lightly brush or spray the preheated waffle iron with neutral oil. Spoon batter onto the center of the waffle iron (amount will depend on your iron; for a standard Belgian waffle 3/4 to 1 cup). Close and cook until deep golden brown and crisp, usually 4–6 minutes. For extra crispness, leave in a little longer but watch so it doesn't burn.

Transfer cooked waffles to the prepared baking sheet and keep warm in the oven while you finish the rest. Repeat until all batter is used, brushing the iron lightly with oil as needed between waffles.

To serve: place a waffle on a plate, smear or dollop 1 tablespoon cane syrup butter on top so it melts into the hot waffle, then spoon 1–2 tablespoons of the bacon marmalade alongside or over the waffle. Scatter remaining roasted jalapeño pieces over the top and finish with a pinch of sliced chives if using.

Optional: For a finishing touch, drizzle an additional 1–2 teaspoons of cane syrup or a little maple syrup over everything for extra gloss and sweetness-heat contrast.