Corn Nuggets

Corn Nuggets


  • 1 (11 ounce) can creamed corn
  • 1 (11 ounce) can whole kernel corn, drained
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 egg white
  • 2 tablespoons milk
  • salt and pepper to taste
  • 3 cups vegetable oil for deep frying


  1. In a medium bowl, stir together the creamed corn and drained whole kernel corn.
  2. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray.
  3. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
  4. Heat one inch of oil to 350°F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  5. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl.
  6. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown.
  7. Remove to paper towels to drain.

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