Corn Nuggets

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  • Reading time:2 mins read

Prep:20 mins

Cook:15 mins

Total:35 mins


Yield:20 nuggets


  • 1 (11 ounces) can creamed corn
  • 1 (11 ounces) 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.
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This Post Has One Comment

  1. Judith Eybelcook

    They all sound great!

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