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Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth. Blend the corn, buttermilk, melted butter and egg yolks in a mini-food processor.
Lightly stir the buttermilk-and-corn mixture into the dry ingredients.
In another bowl, whip the egg whites until they hold loose soft peaks. Sprinkle the remaining 2 tablespoons of sugar over the whites and beat until they hold a soft peak. Use a rubber spatula to fold about a quarter of the whites into the batter to lighten it. Fold in the remaining egg whites.
Serves: 8 (8 waffles with syrup); Calories:304; Total Fat: 11 grams; Saturated Fat: 6 grams; Protein: 6 grams; Total carbohydrates: 48 grams; Sugar: 25 grams; Fiber: 3 grams; Cholesterol: 77 milligrams; Sodium: 269milligrams