Corn Nuggets

Thursday, June 27, 2013

    • 1 (11 ounce) can creamed corn
    • 1 (11 ounce) can whole kernel corn, drained
    • ½ cup yellow cornmeal
    • ½ 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. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
    2. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
    3. 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. Remove to paper towels to drain.

    Photo Credit:, Donna Harper.

    Original Recipe :


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