These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic for extra flavour, and the crispy edges make them irresistible. Perfect for brunch or breakfast for dinner!
Friends, these jalapeño cornbread waffles absolutely deserve a place in your breakfast, brunch, or breakfast-for-dinner routine. If you love waffles, but you also love a savoury breakfast (like my tofu scramble !), this magical recipe brings the two together in a most delicious form. They’re sweet, spicy, savoury, and SO stunning in flavour, texture, and taste. The cornbread waffles are crispy on the outside and fluffy on the inside, creating the perfect bite. You’re going to want to make these on the regular!
What Makes These Cornbread Waffles a Standout
These homemade cornbread waffles will make any meal top-notch. Here’s what makes them so irresistible.
- Fantastic balance of flavours . Truthfully, it almost seems as if cornbread was made for waffles. You drizzle maple syrup on your cornbread ? You do the same over these jalapeño cornbread waffles. That “sweet heat” combination is to die for. Rosemary and roasted garlic add even more depth.
- Crispy and fluffy . These cornbread waffles are crispy on the outside, but under that golden brown exterior is the fluffiest, most tender interior.
- Great for meal prep . Waffles are a star when it comes to meal prep, perfect for making in advance and stashing in the freezer for quick weekday breakfasts.
Notes on Ingredients
Many of these ingredients are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Or another unsweetened, unflavoured non-dairy milk.
- Apple cider vinegar – Or white vinegar or lemon juice. You’ll mix this with the soy milk to create vegan buttermilk .
- Fine grain cornmeal – Using fine cornmeal is important, otherwise your cornbread waffles will be gritty.
- Flour – Regular all-purpose flour or a 1:1 gluten-free flour.
- Baking soda
- Baking powder
- Sea salt
- Rosemary – Fresh rosemary has a much better flavour than dried!
- Vegan egg substitute – Here are some vegan egg substitutes .
- Vegan butter – My homemade vegan butter is my go-to, but store-bought is fine.
- Roasted garlic – You can make traditional roasted garlic in the oven or air fryer roasted garlic .
- Jalapeño – You can adjust the amount of jalapeño to change the heat level.
How to Make Cornbread Waffles
Here’s a step-by-step look at how to make these vegan cornbread waffles.
Make the vegan buttermilk.
- Make the vegan buttermilk . Whisk together the soy milk and vinegar in a bowl and let the mixture thicken for 3 minutes.
- Mix the dry ingredients . In a large bowl, whisk the cornmeal, flour, baking soda, baking powder, salt, and rosemary.
Mix the wet ingredients.
- Mix the wet ingredients . Whisk the egg substitute, melted vegan butter, and roasted garlic into the buttermilk.
- Finish the batter. Mix the wet ingredients into the bowl with the dry ingredients, then fold in the jalapeño.
Add batter to heated waffle iron.
- Prepare . Preheat the waffle iron and coat it with nonstick spray.
- Cook . Add the batter to the waffle iron and cook until it stops steaming. Repeat with the remaining cornbread waffle batter.
Tips and Variations
Here are a few additional pointers for perfect cornbread waffles.
- Keep them warm . If you want to keep the waffles warm between batches, you can place them on a baking sheet in a 200ºF oven.
- Don’t let them go soggy . I like to place the waffles on a wire cooling rack if I’m making them for meal prep. This allows the air to circulate so they don’t get soggy sitting on a flat surface; once they’re cooled, I freeze them.
- Try other herbs . Cilantro would make an excellent swap for the rosemary, or try minced chives.
- Make them cheesy . Add a handful of shredded vegan cheddar to the batter when folding in the jalapeños.
Serving Suggestions
Serve these cornbread waffles with your choice of toppings. I enjoy roasted tomatoes, sliced avocados, chopped scallions, and a drizzle of maple syrup on top, but Restaurant-Style Blender Salsa , Vegan Sour Cream , and Tofu Bacon would be excellent too!
How to Store and Reheat Leftovers
- Refrigerator : Transfer the cooled cornbread waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
More Vegan Waffle Recipes
- Protein Waffles
- Pumpkin Waffles
- Vegan Waffles
- Peanut Butter and Strawberry Jelly Waffles
Ingredients
- 1 ¼ cups soy milk , or other non dairy milk, 300 mL
- 2 teaspoons apple cider vinegar or white vinegar , or lemon juice, 10 mL
- 1 ¼ cups fine grain cornmeal , 150g
- 1 cup all purpose gluten free flour mix , 148g
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- 2 teaspoons freshly chopped rosemary , 2 g
- 1 vegan egg substitute
- ¼ cup melted vegan butter , 44g
- 4 cloves roasted garlic , creamed with a fork
- 1 jalapeño , chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on “warm” or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet ), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator : Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
These Jalapeño Cornbread Waffles are the ultimate savoury waffles! They’re made with roasted garlic for extra flavour, and the crispy edges make them irresistible. Perfect for brunch or breakfast for dinner!
Friends, these jalapeño cornbread waffles absolutely deserve a place in your breakfast, brunch, or breakfast-for-dinner routine. If you love waffles, but you also love a savoury breakfast (like my tofu scramble !), this magical recipe brings the two together in a most delicious form. They’re sweet, spicy, savoury, and SO stunning in flavour, texture, and taste. The cornbread waffles are crispy on the outside and fluffy on the inside, creating the perfect bite. You’re going to want to make these on the regular!
What Makes These Cornbread Waffles a Standout
These homemade cornbread waffles will make any meal top-notch. Here’s what makes them so irresistible.
- Fantastic balance of flavours . Truthfully, it almost seems as if cornbread was made for waffles. You drizzle maple syrup on your cornbread ? You do the same over these jalapeño cornbread waffles. That “sweet heat” combination is to die for. Rosemary and roasted garlic add even more depth.
- Crispy and fluffy . These cornbread waffles are crispy on the outside, but under that golden brown exterior is the fluffiest, most tender interior.
- Great for meal prep . Waffles are a star when it comes to meal prep, perfect for making in advance and stashing in the freezer for quick weekday breakfasts.
Notes on Ingredients
Many of these ingredients are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – Or another unsweetened, unflavoured non-dairy milk.
- Apple cider vinegar – Or white vinegar or lemon juice. You’ll mix this with the soy milk to create vegan buttermilk .
- Fine grain cornmeal – Using fine cornmeal is important, otherwise your cornbread waffles will be gritty.
- Flour – Regular all-purpose flour or a 1:1 gluten-free flour.
- Baking soda
- Baking powder
- Sea salt
- Rosemary – Fresh rosemary has a much better flavour than dried!
- Vegan egg substitute – Here are some vegan egg substitutes .
- Vegan butter – My homemade vegan butter is my go-to, but store-bought is fine.
- Roasted garlic – You can make traditional roasted garlic in the oven or air fryer roasted garlic .
- Jalapeño – You can adjust the amount of jalapeño to change the heat level.
How to Make Cornbread Waffles
Here’s a step-by-step look at how to make these vegan cornbread waffles.
Make the vegan buttermilk.
- Make the vegan buttermilk . Whisk together the soy milk and vinegar in a bowl and let the mixture thicken for 3 minutes.
- Mix the dry ingredients . In a large bowl, whisk the cornmeal, flour, baking soda, baking powder, salt, and rosemary.
Mix the wet ingredients.
- Mix the wet ingredients . Whisk the egg substitute, melted vegan butter, and roasted garlic into the buttermilk.
- Finish the batter. Mix the wet ingredients into the bowl with the dry ingredients, then fold in the jalapeño.
Add batter to heated waffle iron.
- Prepare . Preheat the waffle iron and coat it with nonstick spray.
- Cook . Add the batter to the waffle iron and cook until it stops steaming. Repeat with the remaining cornbread waffle batter.
Tips and Variations
Here are a few additional pointers for perfect cornbread waffles.
- Keep them warm . If you want to keep the waffles warm between batches, you can place them on a baking sheet in a 200ºF oven.
- Don’t let them go soggy . I like to place the waffles on a wire cooling rack if I’m making them for meal prep. This allows the air to circulate so they don’t get soggy sitting on a flat surface; once they’re cooled, I freeze them.
- Try other herbs . Cilantro would make an excellent swap for the rosemary, or try minced chives.
- Make them cheesy . Add a handful of shredded vegan cheddar to the batter when folding in the jalapeños.
Serving Suggestions
Serve these cornbread waffles with your choice of toppings. I enjoy roasted tomatoes, sliced avocados, chopped scallions, and a drizzle of maple syrup on top, but Restaurant-Style Blender Salsa , Vegan Sour Cream , and Tofu Bacon would be excellent too!
How to Store and Reheat Leftovers
- Refrigerator : Transfer the cooled cornbread waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
More Vegan Waffle Recipes
- Protein Waffles
- Pumpkin Waffles
- Vegan Waffles
- Peanut Butter and Strawberry Jelly Waffles
Ingredients
- 1 ¼ cups soy milk , or other non dairy milk, 300 mL
- 2 teaspoons apple cider vinegar or white vinegar , or lemon juice, 10 mL
- 1 ¼ cups fine grain cornmeal , 150g
- 1 cup all purpose gluten free flour mix , 148g
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- 2 teaspoons freshly chopped rosemary , 2 g
- 1 vegan egg substitute
- ¼ cup melted vegan butter , 44g
- 4 cloves roasted garlic , creamed with a fork
- 1 jalapeño , chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on “warm” or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet ), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator : Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
Jalapeño Cornbread Waffles
Ingredients
- 1 ¼ cups soy milk or other non dairy milk, 300 mL
- 2 teaspoons apple cider vinegar or white vinegar or lemon juice, 10 mL
- 1 ¼ cups fine grain cornmeal 150g
- 1 cup all purpose gluten free flour mix 148g
- ½ teaspoon baking soda 2 g
- 1 ½ teaspoons baking powder 6 g
- ¾ teaspoon sea salt 4 g
- 2 teaspoons freshly chopped rosemary 2 g
- 1 vegan egg substitute
- ¼ cup melted vegan butter 44g
- 4 cloves roasted garlic creamed with a fork
- 1 jalapeño chopped and de-seeded
Instructions
- Mix the nondairy milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix together the cornmeal, flour, baking soda, baking powder, sea salt and chopped rosemary. Set aside.
- Into the bowl/container containing the buttermilk, mix in the egg substitute, melted vegan butter and roasted garlic.
- Pour the wet ingredients into the dry and mix until combined.
- Add in the diced jalapeños and gently fold in.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy.
- Using a wooden spoon, scoop out some batter and pour into the middle of the greased waffle maker. Close and let cook until the steam has completely finished to rise from the waffle maker. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toasted oven on “warm” or 200°F to keep warm and crispy until finished with the entire batter.
- Serve with your choice of toppings! I enjoy roasted tomatoes (I just sauté them in some coconut oil in a cast iron skillet), sliced avocados and chopped scallions and a drizzle of maple syrup on top. Enjoy!
Notes
- Refrigerator : Transfer the cooled cornmeal waffles to an airtight container and refrigerate for up to 4 days.
- Freezer : Freeze these waffles on a baking sheet until solid, then transfer them to a freezer bag and freeze for up to 3 months.
- To reheat : Warm waffles in a 400ºF oven or toaster. The microwave also works, but they won’t be as crispy.
Nutrition
Jalapeño Cornbread Waffles https://jessicainthekitchen.com/jalapeno-cornbread-waffles-with-roasted-garlic-rosemary/ September 29, 2025
This spooky Monster Breakfast Sandwich is a scarily delicious way to kick off Halloween! Buttery vegan croissants are filled with savoury tofu scramble, mashed avocado slime, and veggies, forming a fun monster face!
While I’ve always loved holidays, now that I’m a mom, I totally feel that need to make those fun holiday memories and add a little magic to the day. With Halloween around the corner, I’m planning on making some Halloween Cupcakes for dessert, but I also came up with this monster breakfast sandwich recipe for our morning meal—and I thought I would share it with you too! Truth be told, these turned out so delicious, I’ll probably be making them year-round now. (With or without the monster face!)
Why These Monster Breakfast Sandwiches Belong on Your Halloween Menu
This recipe is so much fun, but it’s not just about the spooky look. They taste SO good too! Here’s why you’ll love them.
- Easy to make . This is a recipe that’s not complicated to make, and it’s also easy because you can make the tofu scramble in advance and have it ready to go in the morning.
- Packed with flavour . Between the savoury scramble, the buttery croissants, the fresh veggies, and the rich, creamy avocado mash, there’s so much deliciousness going on here.
- Not just for breakfast . Even though they’re filled with a tofu scramble, there’s really no reason you can’t serve these for lunch or dinner! And you can also scale up the recipe for a cute party option.
Notes on Ingredients
Here’s what you’ll need to make this monster breakfast sandwich recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Croissants – I used croissants because they had the shape I wanted for these sandwiches, but I know vegan croissants aren’t always easy to find. Wildgrain (a mail order bakery) makes awesome vegan croissants, and many allergy-friendly bakeries have them too.
- Tofu scramble – I use my Fluffy Tofu Scramble , but this Southwestern Tofu Scramble would also work.
- Red bell pepper – This forms the monster’s tongue.
- Avocado
- Lime juice – Use freshly-squeezed lime juice.
- Salt and pepper
- Baby spinach
- Cherry tomatoes – Grape tomatoes will also work, or use Roma tomatoes cut into slices.
- Green olives with pimiento – For the eyes!
- Toothpicks – These hold the eyes in place.
How to Make a Monster Breakfast Sandwich
Follow along with this step-by-step guide to see the process of making these monster sandwiches!
Make the avocado slime.
- Make the avocado slime . Mash the avocado with lime juice, salt, and pepper.
- Make the red pepper tongues . Cook the red pepper strips with oil in a skillet set over medium heat, just until softened.
Assemble the sandwiches.
- Prep the eyes . Skewer the olives with toothpicks.
- Assemble . Slice the croissants and spread the avocado on the bottom half. Add the tofu scramble, spinach, and tomatoes, followed by the red pepper to form the tongue. Close the croissant, then add the olive eyes.
Variation Ideas
Here are a few more ways you can make this monster breakfast sandwich recipe!
- Take a shortcut . If you want to shave some time off of this recipe, you can use store-bought guacamole for the slime and skip cooking the red pepper tongues.
- Swap out the croissants . You can use your imagination to create a different kind of monster by using pitas, hoagie rolls, or bagels. (I love these Gluten-Free Bagels , which are also vegan!)
- Add vegan bacon . Slices of vegan bacon (like my Crispy Vegan Bacon ) would be delicious layered into the sandwich, or you can use them to form the monster tongue instead of red bell pepper!
Serving Suggestions
Pair these monster breakfast sandwiches with Rainbow Fruit Salad for a wholesome side. For something a little more spooky and festive, buy a can of lychees and stuff the holes with blueberries for fruity eyeballs!
Make Ahead Tips
If you want to make these breakfast sandwiches ahead of time, rather than assembling them in advance, I recommend preparing each component the night before and refrigerating them separately.
- Make the avocado mash, transfer it to an airtight container, and press plastic wrap directly onto the top to slow oxidation before adding the lid.
- Cook the red pepper tongues and place those in an airtight container.
- Make the tofu scramble and refrigerate that in an airtight container too.
- Slice the cherry tomatoes and skewer the olives. Place those in another container.
When you’re ready to serve, just heat up the tofu scramble (or add it to the sandwiches cold or at room temperature; it doesn’t need to be heated) and assemble.
More Vegan Recipes Perfect for Halloween
- Pumpkin Chocolate Cups
- Vegan Marshmallows
- Vegan Pumpkin Cookies
- Tanghulu
Ingredients
- 4 large croissants , 240g
- 1 batch tofu scramble , about 2 cups / 480mL
- 1 red bell pepper , sliced into long curved strips – 1 cup / 120g
- 1 large ripe avocado , mashed – about ¾ cup / 180g
- Juice of ½ lime , 15 mL
- Salt and pepper , to taste
- 1 cup baby spinach , 30g
- 1 cup cherry tomatoes , halved – about 150g
- 8 whole green olives stuffed with pimento , 50g
- 8 toothpicks , for the “eyes”
Instructions
- In a bowl, mash the avocado with lime juice, salt, and pepper to taste. This is your monster’s green gooey slime. Set aside.
- Sauté red pepper strips in a skillet over medium heat with a little oil for about 3–5 minutes until softened and slightly caramelized. These make perfect wiggly monster tongues.
- Skewer each stuffed green olive with a toothpick. These will go on top of the croissant as eyeballs.
Assemble the Monsters:
- Slice each croissant horizontally (hinge-style if you can).
- Spread the mashed avocado generously on the bottom half.
- Add tofu scramble (your “monster brains”).
- Place a few baby spinach leaves and some cherry tomato halves inside for juicy pops of red.
- Hang one or two red bell pepper strips from the center as the tongue.
- Gently close the croissant mouth, letting some filling show.
- Stick two stuffed green olive “eyes” on top of each croissant using toothpicks. Angle them outward or cross-eyed for silliness.
- Serve immediately and enjoy your silly, savory monster!
Notes
- Nutritional information will vary depending on the brand of croissants you use.
