Mini Cornbread Waffles with Jalapeno Cheese Sausage
Our mini cornbread waffles are crispy on the outside, soft on the inside, and stacked with smoky sausage and honey BBQ sauce.
Servings: 24 Mini Waffles
Ingredients
Cornbread Waffles
- 8.5 ounce Jiffy cornbread mix
- 1 cup instant pancake mix
- 2 large eggs
- 1 cup milk
- 3 tablespoons vegetable oil
Jalapeno Cheese Sausage
- 12 ounce jalapeno & cheese smoked sausage, sliced
- 1 cup honey barbecue sauce
Instructions
Cornbread Waffles
- Add all of the cornbread waffle ingredients to a medium sized bowl.
- Whisk until combined.
- Preheat waffle maker and prepare waffles according to manufacturer directions.
Jalapeno Cheese Sausage
- While waffles are cooking, heat a large pan over medium-high heat.
- Add the sliced smoked sausages and brown on each side.
- About 5 mins per side.
Assemble the Waffles
- Add a drizzle of honey barbecue sauce over each waffle.
- Add a slice of cooked sausage.
- Top with additional barbecue sauce and remaining waffle top.
Notes
Tips
- Mix only until the ingredients are combined. Overmixing can result in dense waffles instead of light and fluffy ones.
- To ensure soft waffles, let the batter rest for about 10 minutes before cooking.
- A properly heated waffle iron ensures crispy edges and even cooking.
- Be sure the sausage is golden and caramelized on the outside. It gives an extra flavor boost that pairs perfectly with the BBQ sauce.