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Cheddar-Chile Waffles

Serve these waffles on their own as a fun breakfast or tasty snack, or pair with Sweet-and-Spicy Glazed Pork Belly for a delicious dinner.

  • yield: Makes 10 to 12




  • 2/3 cup plus 1 tablespoon olive oil
  • 3 serrano chiles, thinly sliced
  • Coarse salt
  • 3 cups all-purpose flour
  • 1 1/4 cups medium cornmeal
  • 2 tablespoons baking powder
  • 1/4 teaspoon cayenne
  • 3 1/2 cups milk
  • 4 large eggs, lightly beaten
  • 1 tablespoon pure maple syrup
  • 18 ounces grated sharp cheddar cheese
  • Nonstick cooking spray
  • Sour cream, for serving (optional)
  • Chopped fresh cilantro, for serving (optional)
  • Unsalted butter, for serving (optional)
  • Maple syrup, for serving (optional)


  1. Step 1

    Heat 1 tablespoon olive oil in a small skillet over medium heat. Add chiles, season with salt, and cook until softened and slightly golden, about 5 minutes. Remove from heat and set aside.

  2. Step 2

    Preheat a Belgian waffle iron.

  3. Step 3

    In a medium bowl, whisk together flour, cornmeal, baking powder, 1 tablespoon plus 1 teaspoon salt, and cayenne pepper. Add milk, remaining 2/3 cup olive oil, and eggs, and maple syrup, whisking to combine. Do not overmix; batter may be lumpy. Fold in the cheddar cheese and reserved sauteed chiles. Let batter rest at least 30 minutes at room temperature, and up to one hour.

  4. Step 4

    Spray waffle iron with cooking spray. Pour 3/4 cup batter into waffle iron. Cook until golden brown, about 7 minutes. Carefully remove waffle from iron and repeat process with remaining batter. Serve immediately with desired toppings.

The Martha Stewart Show, March 2010



Reviews (1)

  • 10 Jul, 2014

    Delicious! Also made the sweet-and-spicy glazed pork belly, which wasn't that good. The waffles made up for it however.