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1
For the berry syrup: Combine 1/2 cup blackberries, 1/2 cup blueberries and the syrup in a small saucepan.
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2
Bring to a simmer over medium heat and cook, stirring occasionally, until the berries begin to pop and the syrup reduces slightly, about 8 minutes.
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3
Remove from the heat and stir in the remaining berries.
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4
Cover and keep warm.
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5
For the waffle batter: Preheat a waffle iron to medium-high if there are settings (but it's ok if there aren't any).
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6
Preheat the oven to 200 degrees F (to keep cooked waffles warm).
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7
Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, salt and corn kernels in a large bowl.
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8
Whisk together the buttermilk, vanilla, eggs and butter in another bowl.
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9
Fold the buttermilk mixture into the flour mixture until just combined (it's ok if there are lumps).
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10
Lightly brush the top and bottom of the waffle iron with butter, then fill each section about three-quarters of the way full (there should still be some waffle iron showing).
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11
Close and cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes.
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12
Keep waffles warm in the oven or covered with foil on a plate while you repeat with the remaining batter.
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13
Drizzle each waffle with berry syrup.
