In large bowl, whisk together flour, cornmeal, baking powder and salt. In another bowl, whisk together milk, eggs and melted butter.
Stir wet ingredients into dry ingredients until just combined. Let batter stand 10 min.
Meanwhile, preheat waffle iron according to manufacturer's instructions. Cook bacon, in batches, in waffle iron 5 to 7 min. or until golden brown and crisp. Drain on paper towel. Keep bacon warm in low oven.
Wipe waffle iron clean with paper towel. Pour scant 1/2 cup (125 mL) batter onto waffle iron. Place 2 pieces bacon onto each waffle; close lid. Cook 4 to 5 min or until waffles are golden brown and crisp. Repeat with remaining batter and bacon.
Toss together raspberries, cantaloupe, pear, dried cranberries, honey, orange zest and juice. Serve waffles with fruit salad.
Freeze leftover waffles and cook in toaster to reheat for quick weekday breakfast.