Start oil heating in a fryer to 190 C / 375 F. You'll want a depth of about 3 to 4 inches (7.5 to 10 cm) minimum.
Husk the cobs of corn. Wash, pat dry, cut in half, and set aside.
In a medium-sized bowl, crack the eggs, then beat a bit with a whisk or fork. Then mix in the buttermilk, then whisk in the cornmeal. If the batter looks thin to you, stir in another few tablespoons of cornmeal. Set aside.
In another bowl, mix together the (white) flour, baking powder, salt and pepper. Spread out on a plate.
Let oil hit 190 C / 375 F.
Using sturdy kitchen tongs, coat a piece of corn in the buttermilk batter, shake off excess batter, then roll in the flour mixture on the plate.
You can prepare all at once if you wish before frying.
Lower a piece of corn at a time into the hot oil. If using an average-sized home fryer, have no more than 3 or 4 pieces in at one time.
Fry for about 3 minutes or until golden brown.
Drain on brown paper or paper towel, and serve at once piping hot.