Crispy Cornmeal Waffles

Step 1. Prepare the Orange Segments

To prepare the fresh orange segments, using a small sharp knife, peel the oranges so that you remove the white pith and expose the fruit's juicy pulp as you remove the rind. Working over a nonreactive bowl, cut between each orange segment so that the segment—minus the connecting membrane—drops into the bowl.

When you've cut all the segments, squeeze the juice from the remaining membranes into the bowl; discard the membranes. Using a spoon, pick out and discard any seeds that may have fallen into the bowl. Stir in the sugar, adjusting to taste, and the Grand Marnier. Cover and set aside.

Step 2. Preheat the Waffle Iron

To make the waffles, preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.

Step 3. Combine the Ingredients

Melt the butter; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a separate bowl, thoroughly combine the buttermilk, maple syrup and eggs. Pour the liquid ingredients over the dry ingredients and whisk until the ingredients are just combined. Stir in the melted butter.

Step 4. Bake the Waffles

Lightly butter or spray the grids of the waffle iron, if needed. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 1/2 cup of batter (or the amount recommended by the manufacturer's instructions) onto the hot iron. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids. Close the lid and bake until golden brown and crisp.

Step 5. Serve

Serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest.

Serving tip: Serve the waffles on warm plates with plenty of maple syrup. Using a slotted spoon, ladle out the orange segments and top each serving with some. If you have any waffles left over, consider serving them, reheated, alongside soup and salad at lunchtime.