Prepare the Waffle Batter - In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. In another bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated cheddar cheese and finely chopped jalapeño. - Be careful not to overmix the batter, as this can result in tough waffles. The lumps in the batter will yield lighter, fluffier waffles.

Cook the Waffles - Preheat your waffle iron and lightly grease it with non-stick spray or melted butter. Pour the batter into the preheated waffle iron and cook according to the manufacturer's instructions until golden brown and crispy. - To keep waffles warm while cooking batches, place them on a baking sheet in a preheated oven at a low temperature.

Make the Chili Honey Drizzle - In a saucepan, heat the honey and chili powder over low heat, stirring until well combined. Simmer for a few minutes until slightly thickened. - Adjust the amount of chili powder based on your heat preference. For a milder drizzle, reduce the amount of chili powder or omit it entirely.

Serve and Enjoy - Drizzle the warm chili honey over the crispy cheddar jalapeño cornbread waffles. Garnish with fresh cilantro and serve immediately. - The combination of sweet, spicy, and savory flavors in this dish is a true delight for the taste buds. Feel free to customize the drizzle with your favorite hot sauce for an extra kick.