Over the years, there have been varying stories about the origins of chicken and waffles. Many believe that the infamous duo made its debut in the 1930s at the Harlem-based restaurant Wells Supper Club. For me, however, my love for the dish began in the late ’90s, and it is one that has made a lasting impact on the way I view food.
I can still remember my first time tasting a cornmeal waffle covered in a blanket of butter and syrup. I was sitting at the end of my grandmother’s kitchen table, enjoying the soulful noise coming through her record player, when she introduced the distinct blend of sweet and savory flavors married into a delicious waffle. At that moment, I’d found a dish that I knew I’d find comfort in for years to come.
I was born and raised in Georgia, where I could find a Waffle House on just about any corner. With its cheap prices and easy accessibility, one can understand how such strong affinity has been built up for the brand. I myself am a person who enjoys their fair share of Waffle House on any given day of the week, but sometimes, making waffles at home just feels and tastes so much better.
Whether I’m enjoying them for breakfast, brunch, or, in some cases, dinner, waffles have been a favorite recipe of mine to play around with. As of late, these brown sugar cornmeal waffles have become my favorite version of the classic dish because they remind me of time I spent with my grandmother when I was a kid. Brown sugar provides the waffles with a caramel-like sweetness that reduces the amount of syrup you’ll need to drizzle on top. And the cornmeal gives it both a nice crunch and toasty flavor. But the best part? They’re easy to make and are perfect for any occasion.
Brown Sugar Cornmeal Waffles Recipe
Makes 7 to 8 (about 7-inch) thin waffles
Ingredients
