![Basil and Cornmeal Waffles](https://cdn.statically.io/img/www.foodandwine.com/thmb/SrNr2j3vgL_bCd_MFdtnfT5RJEY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Basil-and-Cornmeal-Waffles-FT-RECIPE0622-2000-1312d3f205844109b1461c63cc8cbd45.jpg)
Ingredients
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1 ¼ cups (about 6 1/4 ounces) medium-grind cornmeal
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1 ¼ cups (about 5 3/8 ounces) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon black pepper, plus more for garnish
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½ teaspoon baking soda
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1 ½ teaspoons kosher salt, divided
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2 cups whole buttermilk
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14 large eggs
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2 tablespoons, plus 1 teaspoon honey, divided
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5 tablespoons (2 1/2 ounces) unsalted butter, melted and cooled
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1 cup fresh corn kernels (from 2 ears)
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2 tablespoons finely chopped fresh basil, divided
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2 tablespoons finely chopped fresh chives, divided, plus more for garnish
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¼ cup plus 2 tablespoons crème fraîche (such as Vermont Creamery)
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1 tablespoon heavy whipping cream
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2 teaspoons fresh lemon juice (from 1 lemon), divided
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6 ounces smoked wild salmon (from 2 [4-ounce] packages)
Directions
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Line a baking sheet with an oven-safe wire rack. Place prepared baking sheet in oven, and preheat oven to 200°F. Whisk together cornmeal, flour, baking powder, pepper, baking soda, and 1 1/4 teaspoons of the salt in a large bowl. Set aside.
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Whisk together buttermilk, 2 of the eggs, and 2 tablespoons of the honey in a medium bowl. Add buttermilk mixture to cornmeal mixture, and stir until just combined. Stir in cooled butter until combined. Fold in corn and 1 tablespoon each of the basil and chives. Let stand at room temperature for 10 minutes.
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Meanwhile, preheat a round 8 1/2-inch waffle iron to medium heat according to manufacturer directions. Whisk together crème fraîche, whipping cream, 1 teaspoon of the lemon juice, and remaining 1/4 teaspoon salt, 1 teaspoon honey, and 1 tablespoon each basil and chives in a medium bowl. Cover and place in refrigerator until ready to use.
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Pour about 3/4 cup waffle batter into preheated waffle iron. Cook waffles according to manufacturer directions, about 4 minutes. Remove waffle from iron; transfer to prepared baking sheet in preheated oven to keep warm. Repeat process with remaining batter to make 6 waffles total.
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While waffles cook, fill a large, deep skillet with water to a depth of about 1 1/2 inches; add remaining 1 teaspoon lemon juice, and bring to a simmer over medium. Crack 1 egg into a small bowl, and gently slip into simmering water; quickly repeat process with 5 additional eggs. Cook eggs over medium, adjusting heat as needed to maintain a simmer, until whites are set and yolks are still runny, 3 to 5 minutes. Using a slotted spoon, remove poached eggs, and place on a paper towel-lined plate. Repeat cooking process with remaining 6 eggs.
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Top each waffle with 2 poached eggs. Divide salmon and crème fraîche mixture evenly among waffles. Garnish waffles with additional pepper and chives.