How to Make Candy and Savory Waffles

I’m responsible for dinner. I’m chargeable for dinner. I consider him lucky.

Consider this: Breakfasts are easy to make, require little more than a batter and a few eggs. They’re also a crowd-pleaser.

The night shift in the kitchen has one advantage: we’re more likely to have time and the desire to eat to enjoy a sweet-and-savory spread. What about the plain fix? Bring one of your favorite breakfasts to the dinner desk.

It’s not a new thing to eat breakfast for dinner. Outpost American Tavern, in Dallas, Texas has a unique take on the trend. The guys at Outpost American Tavern in Dallas, Texas have a unique take on the trend. They pile their waffles high with pulled pork to combine the delicious simplicity of a breakfast diner with the richness of southern food. This is a combination that seems so obvious, you may wonder why you haven’t tried it.

Outpost’s dish is not only non-traditional in its toppings: It’s built around Johnny Desserts, a cornmeal-based savory bread that’s cooked on a waffle maker. The texture is similar to a waffle but the style is more like cornbread.

The combination of candied bacon and pulled pork will give you the perfect breakfast sweetness. If that is not enough, drizzle some maple syrup on top. The dish is completed by a paprika butter that complements the sweet meat.

Johnny Cake Waffles
Outpost American Tavern, Dallas, TX Recipe

What you will want:
Half lb thick-cut Bacon
1/4 cup brown sugar
1/4 cup sugar, plus 1 tsp
1 cup melted butter
1 Tbsp of paprika
1/3 cup all-purpose flour
1 1/4 cups yellow cornmeal
1 tsp of salt
3/4 tsp baking soda
1 egg
14 cup buttermilk
1 lb leftover shredded pork
Basil leaves
Maple syrup

How to make it?

  1. Cook the bacon in a large frying pan on medium heat, flipping it once, for 5 to 6 minutes. You can work in batches, if you wish. Remove the pan from heat, drain the bacon onto paper towels and drain all the fat from the pan.
  2. Reduce the bacon strips to 1/4-inch pieces. Place the same frying pan on medium heat, add the bacon and brown sugar. Toss the items to coat them, then cook until the sugar melts. This will take about 5 minutes. Toss together the 1/4 cup of sugar with the bacon in a large mixing bowl. The candied bacon can be chilled by unfurling it on a baking tray.
  3. In a large bowl, combine the butter with the paprika and let it cool.
  4. Mix the batter. Mix the cornmeal with 1 tsp of sugar, baking soda, and salt in a large bowl. Use a rubber spatula and gently combine the buttermilk, egg and cornmeal. Be careful not to over-mix or you will end up with chewy waffles.
  5. If the manufacturer’s instructions say so, you can warm up your waffle maker and grease it. Close the iron after adding 1/2 to 3/4 cup of batter. Cook until no more steam is released (or until the indicator light, if you have one, indicates that cooking has been completed). Repeat until the batter is all gone.
  6. Add the candied bacon to the pot and stir well.
  7. Serve two waffles on the plate. Top with the pork mixture and basil leaves. Serve with paprika butter, maple syrup and a side of paprika. This recipe makes 3 to 5 servings.

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