Combine the cornmeal, flour, sugar, baking powder, coriander, salt and cayenne pepper in a bowl. Combine the eggs, corn and milk in a separate bowl. Add the wet ingredients to the dry and stir until just moistened. Let mixture stand 10 minutes.
Meanwhile, combine the mustard and syrup in a bowl.
In a deep fryer or deep heavy-bottomed pot, heat the oil to between 365°F and 375°F. In batches of 8, add the batter to the oil by level tablespoonsful. Cook until golden brown, turning occasionally, 3-3½ minutes. Lift the fritters from the oil with a slotted spoon, letting the oil drip off before transferring the fritters to a baking sheet covered with paper towels. Repeat with the remaining batter. Serve with the maple-mustard sauce.