In a large bowl, whisk 2 cups flour, ¼ cup cornmeal, ¾ tsp baking soda, ½ tsp salt, ¼ tsp cayenne pepper and ¼ tsp paprika until combined.
In another bowl, whisk 2 ½ cups buttermilk, 2 eggs and ⅔ cup canola oil until smooth and incorporated.
Add your wet ingredients to your dry ingredients and gently stir until combined (see my notes about this in the post above). Fold 1 cup cheddar cheese and your diced jalapeños (my 2 jalapeños usually equal to about ¾ cup diced).
Cook according to your waffle iron's instructions. Optional: serve each waffle topped with fried egg, sprinkled with cheese and jalapeño slices and drizzled with maple syrup.