Basil-and-Corn Cornmeal Waffles

Ingredients

• 1.25 cups (about 6 1/4 ounces) medium-grind cornmeal
• 1.25 cups (about 5 3/8 ounces) all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon black pepper, plus more for garnish
• 0.5 teaspoon baking soda
• 1.5 teaspoons kosher salt, divided
• 2 cups whole buttermilk
• 14 large eggs
• 2 tablespoons, plus 1 teaspoon honey, divided
• 5 tablespoons (2 1/2 ounces) unsalted butter, melted and cooled
• 1 cup fresh corn kernels (from 2 ears)
• 2 tablespoons finely chopped fresh basil, divided
• 2 tablespoons finely chopped fresh chives, divided, plus more for garnish
• 0.25 cup plus 2 tablespoons crème fraîche (such as Vermont Creamery)
• 1 tablespoon heavy whipping cream
• 2 teaspoons fresh lemon juice (from 1 lemon), divided
• 6 ounces smoked wild salmon (from 2 [4-ounce] packages)

Steps

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Top each waffle with 2 poached eggs. Divide salmon and crème fraîche mixture evenly among waffles. Garnish waffles with additional pepper and chives.