Cornmeal Waffles With Currant-Maple Sauce

• 3/4 cup all-purpose flour
• 1/4 cup medium-grind cornmeal, preferably stone-ground
• 3 tablespoons cornstarch
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 teaspoon vanilla extract
• Nonstick vegetable oil spray
• 6 ounces fresh black or red currants (about 1 1/2 cups)
• 1/4 cup pure maple syrup, preferably grade B, plus more for serving, if desired

1. Whisk flour, cornmeal, cornstarch, sugar, salt, baking powder, and baking soda in a large bowl. Whisk egg, buttermilk, oil, and vanilla in a small bowl, then whisk into dry ingredients. Let sit 20 minutes (this helps hydrate and soften the cornmeal).
2. Heat a Belgian waffle iron (or use a regular waffle iron and use less batter per batch; you may get more waffles depending on size of your iron) until very hot. Lightly coat with nonstick spray. Working in 2 batches, pour 1/2-cupful batter onto iron and cook until golden brown and cooked through, about 4 minutes.
3. Meanwhile, bring currants and 1/4 cup maple syrup to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until syrup reduces a little, about 5 minutes. Let cool slightly.
4. Serve waffles with currant-maple sauce and additional maple syrup, if desired.
5. Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.

flour, cornmeal, cornstarch, sugar, kosher salt, baking powder, baking soda, egg, buttermilk, vegetable oil, vanilla, vegetable oil spray, fresh black, maple syrup

Taken from www.epicurious.com/recipes/food/views/cornmeal-waffles-with-currant-maple-sauce-56389722 (may not work)