Heat a medium skillet over medium heat. Add the cornmeal and cook, stirring often, until lightly golden brown and fragrant, about 5 minutes. Transfer to a large bowl and let cool slightly.
Whisk together the cornmeal with the flour, cornstarch, baking powder, sugar and salt.
Whisk together the milk, sour cream and egg yolks in a medium bowl.
Add the wet ingredients and the 1 1/2 sticks melted butter to the dry ingredients and gently whisk until just combined.
Beat the egg whites in another medium bowl until soft peaks form. Fold the whites into the batter gently. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
Heat the waffle iron to high heat. Brush the iron with melted butter or spray with nonstick cooking spray. Scoop 1/4 cup of the batter into the iron and cook according to the manufacturer's directions. Top each waffle with a dollop of the whipped ricotta and a few spoonfuls of the winter citrus syrup.
Yield:About 1 1/4 cups
Combine all of the ingredients in a food processor and process until smooth. Scrape into a bowl. Can be made 1 day in advance, tightly covered and refrigerated.
Winter Citrus Syrup:
Yield:About 2 cups
Combine the zest and juice in a medium saucepan and bring to a boil over high heat. Cook until thickened and reduced by half, 8 to 10 minutes. Remove and discard the zest, stir in the maple syrup and bring to a simmer. Remove from the heat, whisk in the butter until combined. Stir in the citrus segments and salt. Keep warm.