1. Preheat your waffle iron according to the manufacturer’s instructions and lightly grease the plates with oil or melted butter.

2. In a large mixing bowl whisk together the cornmeal, all purpose flour, granulated sugar, baking powder, baking soda, kosher salt, smoked paprika, garlic powder, and cayenne pepper until well combined.

3. In a separate bowl whisk the buttermilk, eggs, melted unsalted butter, and honey until the mixture is smooth and fully blended.

4. Pour the wet ingredients into the bowl with the dry ingredients and gently fold with a spatula until just combined a few small lumps are fine do not overmix.

5. Fold in the shredded sharp cheddar cheese, chopped jalapeños, corn kernels, and chopped fresh cilantro or parsley until evenly distributed through the batter.

6. Let the batter rest for about 5 minutes to allow the cornmeal to hydrate and the leaveners to start working.

7. Scoop the batter onto the hot waffle iron using about 1/2 to 3/4 cup of batter per waffle depending on the size of your iron and close the lid.

8. Cook the waffles until they are deeply golden and crisp on the outside and cooked through on the inside usually 4 to 5 minutes or according to your waffle maker’s indicator light.

9. Transfer cooked waffles to a wire rack set over a baking sheet and keep warm in a 200°F 95°C oven while you cook the remaining batter.

10. Serve the waffles hot topped with butter extra jalapeño slices fresh herbs and a drizzle of honey or maple syrup or use them as a base for fried chicken chili or eggs.