Brown Sugar Kitchen has been on my list of “Places to Eat in Oakland” for years but, unfortunately, it closed last October. The good news? Chef Tanya Holland opened a fast-casual version of her restaurant in the Ferry Building this February.
I head to the City quite often, so got to taste the BSK buttermilk fried chicken and cornmeal waffle (as well as the smoked chicken and shrimp gumbo and grits) about a month ago. Everything was utterly delicious. The meat was moist and flavorful, and the waffle was light as air.
Yes, I said “waffle” (singular). As much as I enjoyed the creation, I wasn’t ready to shell out another $10 for one. Instead, I attempted to recreate Brown Sugar Kitchen’s cornmeal waffles in the comfort of my own home.
The result? A crispy, buttery and golden brown treat – just like the original. While chef Tanya serves the cornmeal waffles with apple cider syrup, they’re equally appetizing with powdered sugar or honey.
Recipe adapted from The Los Angeles Times.
- 6 tablespoons water
- 1 teaspoon active dry yeast
- 1 cup + 1 tablespoon all-purpose flour
- ½ cup yellow cornmeal
- ¾ teaspoon sugar
- ¾ teaspoon kosher salt
- 1½ cups milk
- 1½ eggs
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon baking soda
- In a large bowl, heat water until warm - about 20 seconds in the microwave should do. Add the yeast and whisk until combined. Let sit until foamy, about 10 minutes.
- In a medium bowl, combine the flour, cornmeal, sugar and salt.
- Add the milk and eggs to the yeast mixture and whisk until combined.
- Add the dry mixture to the wet mixture and whisk until combined. Add the butter and whisk until combined. Cover the bowl with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours or overnight.
- When you're ready to make the waffles, remove the batter from the refrigerator and add the baking soda; whisk until combined.
- Preheat and grease a waffle iron. Follow the directions on your waffle iron to cook the waffles. Serve immediately, or set aside to cool and freeze for later.
Omg thank you for this recipe. I doubled it and froze them all like my own personal stash of eggos. But tastier! I find BSK waffles are airier. Crunch is amazing! Yours is slightly different but just as delish! I’m so happy I’m obsessed! I’m making them to drop off to friends during COVID! I think I need another waffle maker!
I am so glad you found and enjoyed the recipe, Stella! I love that you’re spreading the waffle love with your friends … hopefully you’ll get to enjoy them together soon!