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When I get the waffle iron out of the cabinet and plug it in, eyes light up at my house. And if I do it in preparation for dinner, my family knows “brinner” is in the works!
Brinner — breakfast for dinner — can take many forms, from simple scrambled eggs, bacon and toast, to something a bit more complicated. I like brinner, but I don’t want dinner to be overly sweet, so if I’m making waffles, I’ll skew them to the savory side.
And so it was that these cornbread waffles emerged. Crispy cornbread, topped with roast chicken (yes, we bought a rotisserie chicken to make it weeknight-easy!), some ripe avocado, chopped fresh tomatoes and cilantro were married with a couple of types of Mexican-style cheeses and a slightly-sweet, spicy finishing drizzle to put a ring on it!
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Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
