Preheat Your Waffle Iron: Turn on your waffle iron to a medium-high setting to preheat fully. This is crucial for getting a crisp exterior.

Combine Dry Ingredients: In a large mixing bowl, whisk together the polenta, plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. Mixing these well now ensures an even rise.

Combine Wet Ingredients: In a separate medium bowl or a large jug, whisk the buttermilk and the lightly beaten eggs together. Then, slowly pour in the melted butter while whisking continuously to combine.

Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable.

Rest the Batter: Let the batter stand at room temperature for 10 minutes. This step allows the polenta to absorb some of the liquid and helps create a much better texture. The batter will thicken slightly.

Cook the Waffles: Lightly grease your preheated waffle iron with a little oil or melted butter. Pour or ladle the batter onto the hot iron, using enough to cover about three-quarters of the surface. Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crisp, and steam is no longer coming from the sides. What works best for me is to trust the machine's indicator light, if it has one.

Cool and Cut: Carefully remove the cooked waffle and place it on a wire rack. Repeat with the remaining batter, greasing the iron between batches if needed. Once the waffles are cool enough to handle, use a sharp knife or pizza cutter to slice them into bite-sized squares or fingers.

Make the Honey Butter: While the waffles are cooking, make the honey butter. In a small bowl, use a fork or a small whisk to beat the softened butter, runny honey, and flaky sea salt together until smooth and creamy.

Serve Warm: Arrange the Cornbread Waffle Bites on a platter with the bowl of honey butter for dipping. They are best served warm.