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Preheat waffle iron. Preheat oven to 200 degrees F and slide a rimmed baking sheet inside to preheat as well.
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In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, and sea salt. In a small bowl, lightly beat the eggs, and stir in the honey and buttermilk. Fold wet ingredients into the dry, stirring just until combined. Fold in the melted, cooled butter.
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Cook waffles according to your waffle maker's instructions. (Mine makes 4-inch square waffles and I used about 1/3 cup of batter per waffle.) Keep cooked waffles on the baking sheet in the warm oven.
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Meanwhile, combine the blackberries, lemon zest and juice, and honey in a medium-sized saucepan over medium heat. Bring mixture to a slow boil, stir, then turn down to a gentle simmer. Cook for 15 minutes.
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Serve waffles with the blackberry syrup and a spoonful of plain yogurt.