• 20servings
  • 15minutes
  • 68calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B12, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (11 ounce) can creamed corn

  2. 1 (11 ounce) can whole kernel corn, drained

  3. 1/2 cup yellow cornmeal

  4. 1/2 cup all-purpose flour

  5. 1 egg white

  6. 2 tablespoons milk

  7. salt and pepper to taste

  8. 3 cups vegetable oil for deep frying

Instructions Jump to Ingredients ↑

  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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