Ingredients

• 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

Instructions

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. Do Ahead Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.
6. Sauce can be made 3 days ahead. Let cool; cover and chill. Reheat gently before serving.