Heat the waffle iron over medium-high heat.

In a large mixing bowl whisk together cornmeal, all-purpose flour, sugar, baking powder, and sea salt. Add chopped chives, melted butter, and nondairy milk and stir together until well combined.

Butter the inside of the waffle iron once it’s preheated. Then pour all the waffle batter onto the bottom of the waffle iron and spread out evenly with a spatula, leaving 1-inch free of batter around all sides. Close the top and cook the waffle for about 5 to 7 minutes. I have a large square waffle iron so all the batter fit to make 4 smaller squares. You might need to divide the batter into 2 batches if you have a smaller waffle iron.

While the waffles are cooking, heat a lightly oiled cast-iron pan over medium heat. Place thawed or frozen hickory maple sausages into the pan and cook for about 5 to 6 minutes. Lower heat as necessary as the pan gets hotter. Rotate every couple of minutes to get all sides of the sausages evenly browned.

Heat 2 tablespoons of melted butter in a bowl in the microwave for 20 to 30 seconds until melted. Stir in maple syrup to make the warm maple butter for drizzling.