How To Make Sweet Corn Waffles

1 cup all-purpose flour
1 cup fine yellow cornmeal
1 teaspoon kosher salt
1/3 cup sugar
1 tablespoon baking powder
1 cup corn kernels, from approximately 2 ears of corn, kernels grated on the large holes of a box grater
2 large eggs
1 1/2 cups buttermilk, or whole milk mixed with 1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1/2 cup (4 ounces) unsalted butter, melted, plus more for greasing the waffle iron
Salted butter, for serving
Maple syrup, for serving

Gather the ingredients. Preheat the oven to 200 F.
In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until completely combined.
After the melted butter has cooled slightly, combine it with the grated corn, buttermilk, vanilla extract, and eggs in a large measuring cup or bowl, and whisk until completely combined.
Pour the wet mixture into the mixing bowl containing the dry mixture and stir to combine. Be careful not to over combine, but make sure the wet ingredients are completely incorporated with the dry.
Heat your waffle iron on the highest setting. Grease the waffle iron with more butter.
Pour the batter in batches into the waffle iron so that the batter covers the whole surface. Cook for 5 to 7 minutes, or until lightly browned and crispy.
Place the cooked waffles on a cooling rack over a baking sheet and keep warm in the preheated oven while you finish making the rest of the batch.
When all the waffles are finished, serve with salted butter and warm maple syrup.

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