Combine 1/3 cup butter, orange marmalade and maple syrup in bowl. Beat at medium speed, scraping bowl often, until well mixed. Cover; refrigerate until serving time.
Heat waffle iron to medium-high heat.
Combine flour, cornmeal, wheat germ, baking powder and salt in bowl. Stir in half & half, 1/2 cup melted butter and egg yolks just until moistened. Beat egg whites in bowl until stiff peaks form. Gently stir egg whites into flour mixture.
Bake waffle batter according to Belgian waffle iron directions or until golden brown. Repeat with remaining batter.
Sprinkle each waffle with powdered sugar. Serve with orange-maple butter.
- Have more waffles than you need? Cool the extras to room temperature, then freeze between layers of waxed paper in a resealable plastic freezer bag. When you are ready to serve, just pop the frozen waffles into your toaster. They will be warm, crisp and ready to eat in minutes.
- To serve with a strawberry topping, omit orange-maple butter and powdered sugar. Combine 6 cups sliced fresh strawberries and 1/4 cup sugar in large bowl. Serve waffles with strawberry mixture and whipped cream.