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

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