In a large bowl, mix together flour, cornmeal, baking powder, sugar and salt. In another large bowl, mix together milk, melted butter and eggs. Mix wet ingredients into dry ingredients.
Add in diced jalapenos and gently fold into batter.
Preheat waffle iron to desired setting.
Grease waffle iron with olive oil cooking spray and add about 3/4 cup of batter into waffle iron.
Cook according to waffle iron instructions and remove when golden brown.
In a small saucepan over medium heat, melt the butter. Add flour and whisk together for about 1 minute.
Add in the milk, salt, and black pepper. Whisk together and simmer until thickened, about 5 minutes. Stir occasionally to make sure it doesn't burn and stick to the bottom of the pan.
If the gravy become too thick, add a splash of milk and whisk it together to thin it out to your liking. Remove from heat and serve immediately.
Notes
Waffles can be stored in the freezer in a freezer bag for up to 3 months. Reheat in the toasted until fully heated through.