In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until well combined. This ensures even distribution of the dry ingredients.

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. The buttermilk adds moisture and a slight tang, while the eggs provide structure.

Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough waffles.

Preheat your waffle iron according to the manufacturer's instructions. If your waffle iron requires greasing, lightly brush it with oil or spray with non-stick cooking spray.

Once the waffle iron is hot, pour about ½ cup of batter onto the center of the waffle iron (amount may vary based on your waffle iron size). Close the lid and cook according to the manufacturer's instructions, usually about 5-7 minutes, until the waffles are golden brown.

Carefully remove the waffle using a spatula and repeat with the remaining batter. Keep the cooked waffles warm in a low oven (about 200°F or 95°C) while you finish cooking the rest.

Serve the cornbread waffles warm with your choice of toppings such as maple syrup, honey, butter, or fresh fruit. Enjoy!