For browned butter topping:
In a small pan, melt butter over medium-low heat. Swirl and shake constantly until milk fats begin to brown. You should see some little brown particles in the butter. Pour into a small ramekin. Set aside so it can solidify.
For caramel
In a saucepan, bring water and sugar to a boil. Stir gently, making sure the sugar doesn’t stick to the sides of the pan bring the mixture to 350 degrees.While water and sugar are coming to a boil, heat heavy cream to almost boiling. Then, pour cream into water and sugar mixture a ¼ cup at a time. Continue to combine over low heat. Optional Add vanilla extract.Set aside to cool and thicken.
For waffles:
In a medium mixing bowl, whisk well to combine flour, cornmeal, baking powder, and kosher salt. In a separate bowl, separate egg whites from their yolks. Set whites aside. Whisk yolks, buttermilk, and browned butter together.Add the wet mixture to the dry mixture and whisk until no lumps remain.Using a hand mixer, whip egg whites Make sure there are no lumps in the batter and then fold in the whipped egg whites until fully incorporated. Be careful to not over mix. spray non-stick spray onto preheated waffle iron. Pour about ¾ cup of the waffle batter to cover the iron. Jam it down and allow to cook for about 5 minutes. open the waffle iron once the waffle is done. Hit it with the browned butter and drizzle the caramel sauce. Optional: Top with smoked sea salt.
