Corny obsession...

I have been going a little crazy since moving into a place with a freakin' waffle maker.  Um, I love waffles.  At present I am surrounded by mounds of these ones here, enough to last me the week in breakfasts and then some. Last week I ended up making Herbed Corn Waffles with Apple Jalapeño Syrup twice. Once on Sunday and again on Wednesday.  I adore the play of flavours here... herbal, sweet and a little bit of heat.  I accidentally increased the herbs the second go around and think I will keep the change in the future.  Really, this is a great Autumn recipe to celebrate the harvest, but canned corn works beautifully.  You want to make these waffles, I know you do.  Recipe after the jump....

Herbed Corn Waffles

1 1/2 fresh or canned corn kernels
1/4 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
6 tablespoons unsalted butter, melted
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1 tablespoon sugar
1 cup buttermilk (or 1 cup milk with 1 Tbsp lemon juice)
3 tablespoons water
3 large eggs
Nonstick spray and butter for the waffle iron
Apple-Jalape–o Syrup (recipe follows)

1. Preheat the waffle iron.
2. Combine the corn and herbs in a bowl. Add the melted butter, mix gently and set aside.
3. Combine the flour, salt, baking powder, baking soda, and sugar in a medium sized bowl and mix well.
4. Combine the buttermilk, water and eggs into a 4-cup liquid measure. Beat gently with a fork  until smooth. Pour this mixture, along with the corn-butter-herb mixture into the dry ingredients. Stir until thoroughly blended,. Don't overmix, a few lumps are okay.
5. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray, then rub on a little butter. (This is most easily accomplished by generously buttering a chunk of bread and using it as a nifty, edible utensil to
6. butter the waffle iron.) Add enough batter to just cover the cooking surfaceÑapproximately 1/2 cup.
7. Cook for 2 to 3 minutes, depending on your waffle iron. Don't overbakeÑyou want it crisp and brown but not too dark. It's okay to peek.
8. Serve hot, topped with a drizzle of Apple-Jalape–o Syrup and a sprinkling of the reserved corn-butter-herb mixture.

Apple-Jalapeño Syrup


6 1/2 cups apple juice (1.5 liter)
1 tbsp lemon juice
1/2 cup sugar
1 (2-inch) jalapeño chili, sliced

Add the apple juice, lemon juice and jalapeño to a saucepan. Boil on a medium-high heat and reduce down to 1/4 of the original volume, stirring occasionally. This can take an hour or two. Now add the sugar and boil until the sugar is dissolved. The apple syrup is ready when it coats the back of a spoon but still drips off like honey. Pour the apple syrup into a clean jam jar. Remove chilies before serving. Syrup keeps for quite a long time.