How to Make It
Break 2 eggs into a large mixing bowl; beat lightly. Add buttermilk and melted butter; whisk until smooth. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and 1 teaspoon of the salt in a separate bowl. Add flour mixture to egg mixture; whisk just until smooth.
Heat a waffle iron on medium according to manufacturer’s instructions. Coat with cooking spray. Add 1/3 cup batter to each quadrant. (Store remaining waffle batter in an airtight container in refrigerator up to 3 days.) Cook until light golden brown, 3 to 4 minutes. (If you are making the waffles only, increase temperature of waffle iron to medium-high, and cook until golden brown.) Remove waffles from waffle iron, and cool slightly. Using a 2 1/2-inch round cutter, cut a round from the center of each waffle. Discard rounds, or reserve for another use.
Melt 1/4 cup of the butter in a large nonstick skillet over medium until foamy. Place 2of the waffles in skillet; cook 1 minute. Break 1 egg into each waffle hole. Cook until egg whites are almost set and waffle is golden brown, about 3 minutes. Carefully turn waffles, and sprinkle each egg with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until whites are set and yolks are still runny. Remove from skillet. Repeat procedure with remaining 2 waffles, 1/4 cup butter, 2 eggs, and 1/2 teaspoon each salt and pepper. Drizzle with syrup.