When Ben and I take a food holiday I only want to indulge in high quality, super flavorful, sweet and savory foods. I want scratch made dishes crafted with love! The longer I live the more I debate about the things I put into my body. For example, if I’m taking a day off from my super strict diet and I decide I want a cupcake I’m not going to run down to the gas station and grab a plastic wrapped twin pack off the shelf. I’m either going to bake a batch myself using the highest quality and most fresh ingredients I can afford or I will visit a local bakery I’m confident is using the highest quality and most fresh ingredients they can afford.

Lately I’ve been pretty obsessed with combining sweet and savory. So it was extra fun to receive butter samples in the mail from Epicurean.  When I saw the Chili Lime butter I immediately imagined myself slathering it on a giant wedge of cornbread fresh from the oven.  That image guided me to the idea for these cornbread waffles.

One thing that surprised me about Epicurean butter is how bold their flavors are. In the past when I’ve purchased or made compound butters the flavors were slight. With the Epicurean butters a little goes a long way!

The first time made these waffles I was nervous the heat from the chili in this butter would be overwhelming. But, this chili lime butter actually has the perfect blend of heat and flavor. When you take a bite the heat hits you, begins to make you a little nervous that you may have made a mistake, then quickly fades away leaving you excited for the next bite!
Is there anything more lovely than butter melting and swirling into warm sweet syrup in the valleys of a hot waffle fresh from the iron?

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Sweet and Savory Cornbread Waffles with a Buttery Chili and Lime Syrup

Cook Time 20 minutes

Total Time 40 minutes

Servings 4 large waffles

Ingredients

• for the waffles:
• 165 g 3/4 cup flour
• 129 g 3/4 cups cornmeal (medium grind)
• 2 tsp. baking powder
• ½ tsp. kosher salt
• 2 Tbsp. agave
• 2 oz. ¼ cup plain cashew milk
• 6 oz. plain Greek yogurt 0%
• 3 Tbsp. chili lime butter melted (I used Epicurean All Natural Chili Lime Butter)
• 2 eggs beaten
• 1 tsp. vanilla
• for the syrup:
• 6 oz. 168 g agave
• 1 oz. 28 g chili lime butter (I used Epicurean All Natural Chili Lime Butter) + extra for serving
• 2 to 3 Tbsp. fresh squeezed lime juice
• ½ tsp. fresh lime zest

Instructions

1. for the waffles:
2. Preheat a Belgian waffle maker (High).
3. Add the flour, cornmeal, baking powder, and salt to a large mixing bowl. Stir to combine and set aside.
4. Add the eggs to the jar of a blender and blend for a couple of seconds.
5. Add the agave, cashew milk, yogurt, and vanilla to the eggs in the blender.
6. Blend until ingredients are well combined and frothy.
7. Pour the wet ingredients into the dry ingredients and stir until the ingredients are combined.
8. Add the melted butter and stir again until all the ingredients are well combined.
9. This batter is very thick (almost like cookie dough).
10. Spray the heated waffle iron on both sides with cooking spray.
11. Spread ¼ of the batter evenly over the bottom iron of the waffle maker.
12. Close the waffle iron and cook for 3-4 minutes.
13. When the waffle is golden brown remove it from the iron.
14. Repeat 3 more times.
15. Store cooked waffles on a parchment line cookie sheet in a 200° oven until all your waffles are done.
16. To serve place a hot waffle on a plate, spread it with more chili lime butter (if desired), and drizzle it with the hot chili and lime syrup. EAT!!!
17. for the syrup:
18. In a small sauce pan over medium low heat combine the agave, chili lime butter, lime juice, and lime zest.
19. Stir until the butter melts, all ingredients are combined, and the syrup is heated through.