Corn Nuggets

Corn Nuggets

Corn Nuggets

– Creamed corn1 (11 ounces) can :

– Whole kernel corn: 1 (11 ounces) can (drained)

– Yellow cornmeal: ½ cup

– All-purpose flour: ½ cup

– Egg white: 1

– Milk: 2 tablespoons

– Salt and pepper to taste

– Vegetable oil: 3 cups (for deep frying)


1. Start by stirring together the creamed corn and drained whole kernel cornin a medium bowl. Immediately line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray.

2. Next, make sure to drop spoonfuls of the corn mixture onto the sheet. And please freeze for 3 hours, or until firm.

3. In a large deep skillet, heat one inch of oil to 350 degrees F (175 degrees C), or fill a deep-fryer with oil as directed by the manufacturer.

4. Then you’re going to get a medium bowl and mix in together the cornmeal, flour, egg white, milk, salt, and pepper.

5. Frozen corn nuggets should be dipped in the batter at this stage. Once dipped in batter, fry in hot oil until golden brown. To finish, remove to paper towels to drain.