Brown Sugar Cornmeal Waffles

 

8 tablespoons (1 stick) unsalted butter

1 1/4 cups all-purpose flour

3/4 cup finely ground yellow cornmeal

1/2 cup whole buttermilk

2 large eggs

2 tablespoons packed light brown sugar

2 teaspoons vanilla extract

2 teaspoons baking soda

1 teaspoon baking powder

3/4 teaspoon kosher salt

Cooking spray

Fresh berries, for serving (optional)

 

Cut 1 stick unsalted butter into a few pieces, place in a small microwave-safe bowl, and microwave on high until melted, 40 to 60 seconds. (Alternatively, melt on the stovetop over low heat.) Set aside to cool slightly while you heat a waffle iron for medium heat. Place the melted butter, 1 1/4 cups all-purpose flour, 3/4 cup finely ground yellow cornmeal, 1/2 cup whole buttermilk, 2 large eggs, 2 tablespoons packed light brown sugar, 2 teaspoons vanilla extract, 2 teaspoons baking soda, 1 teaspoon baking powder, and 3/4 teaspoon kosher salt in a large bowl and whisk until combined; the batter will be quite thick. When the waffle iron is ready, coat with cooking spray, then pour in the amount of batter recommended by the manufacturer, about 1/2 cup for a (7-inch) thin round waffle. Close the lid and cook until the waffle is golden-brown. When the waffle is ready, remove from the iron to a wire rack. If not serving immediately as they are made, place directly on a rack in a 200 F oven to keep warm. Repeat making waffles with the remaining batter. Serve with fresh berries.  Recipe notes: The waffles can be refrigerated in an airtight container for up to five days or frozen for up to two months. Reheat directly on a rack in a 350 F oven until heated through, 4 to 6 minutes if refrigerated, or 10 to 12 minutes if frozen.