Cecil Ray’s Bacon Waffles

Cecil Ray Johnston was married to Juanita Johnston for more than sixty years. He didn’t cook much, except on Sunday when he always made waffles, and these were his specialties. He’d keep asking if you wanted another, a half, a quarter, no matter what you said, and he always made one extra plain waffle for the birds. Cecil Ray always liked his waffles topped with molasses. I prefer maple syrup with mine.

Nonstick cooking spray

4 slices bacon, cut in half

1 recipe waffle batter (from master mix on page 8 or Sunday Morning Waffles on page 43)

Preheat the waffle iron, spray with nonstick cooking spray, and place 1 half slice of bacon on each waffle square. Close the waffle iron and allow the bacon to cook through but remain flexible, about 2 to 3 minutes. open the waffle iron and pour the batter over the bacon, allowing the batter to enclose each slice. Cook the waffles until done, about 2 minutes, and serve hot with the syrup of your choice.

Makes 8 (4½-inch) square waffles

Bacon is always where you start. It’s the foundation of everything Southern. It’s in your pole beans, your cornbread, your first homegrown-tomato BLT, and it’s the smell that always reminds me of home. It’s smoky, salty, and the distinct flavor of the South.

There is nothing more gratifying than
finding your first egg from chickens you’ve raised.

It shines there like a toasty brown beacon of accomplishment.
I’m not sure who was prouder—me or the chicken.