Mix flour, corn flour, baking powder, baking soda, and salt together in a mixing bowl.

Pour in egg and buttermilk, then mix.

Add melted butter, parsley, and onion.

Mix until JUST combined. Do not overmix.

Pour into plastic container, cling wrap, and poke a hole with a toothpick.

Leave it in the chiller for 30 mins or overnight for the baking agent to work its magic.

When ready to cook, fold in your cheese into the batter.

Heat waffle iron on med heat and lightly spray with oil to prevent sticking.

When pan is hot, pour in about 1/4 cup batter. cover and allow to cook to desired colour.

I cooked mine for 3 minutes each side.

Gently remove waffles and place on wire rack to cool. This is an important step if you want your waffle to remain crisp and not soggy.