News 12's Elizabeth Hashagen and Elisa DiStefano learn how to add soul food to your summer cookout with Cheryl Griggs, of Chara's Kitchen.

1 box Jiffy Cornbread Mix

1 tsp. Vanilla extract

3 tbsp sugar

1/2 cup flour

1/4 cup melted butter

2 large eggs

2/3 cups half and half

1/2 cups cheddar cheese (optional)

1/4 chopped scallions (option)

Chicken:

2 chicken quarters, halved

1 qt buttermilk

2 tbsp Lawry's seasoning

2 tbsp Garlic and Onion powers

1/2 cup yellow mustard

1/2 cup Red Hot hot sauce

1 tsp black pepper

2 tbsp Monteal Chicken seasoning

5 cup flour for dredging

3 to 4 qt canola/vegatable oil for frying

Combine all seasoning, mustard, and hot sauce with buttermilk. Add Chicken. Let marinate covered in refrigerator for no less than 8 hours.

Heath oil in deep heavy pot or countertop fryer to 300 degrees.

Add flour to a bowl or bag for dredging. Add chicken to dredge, shaking off as much excess marinade as possible.

Make sure chicken is compeltely dredged by squeezing flour on to every joint.

Fry for 12 - 15 minutes until internal temperature is 165 degrees.

Place on wire rack to drain.

Waffles:

Heat waffle iron.

Combine all dry ingredients in bowl.

Combine all wet ingredients in bowl.

Add wet to dry, be care not to overmix.

Coat iron with non stick spray or butter, then add mix.

Cook in waffle iron 3 minutes, depending on make and model.

Serve with butter, syrup and hot sauce.