Preheat the oven to 300 degrees F.
together the cornmeal
, flour, baking powder and baking soda
in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter
per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron
, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.
Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.
Place 3 waffles
on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese
evenly over the top. Place in the oven until the cheese has melted.
Arrange one-third of the bacon slices on the cheesy waffles and drizzle
with a little more of the Dijon mustard
mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.