Corn Nuggets

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  • 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 degrees F (175 degrees C) in a large deep skillet.
  5. Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and “quickly” fry in hot oil until golden brown.
  6. Remove to paper towels to drain on top of cooling wire rack.

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