corn nuggets


  • 1can creamed corn
  • 1can whole kernel corn, drained
  • 1/2cup yellow cornmeal
  • 1/2cup all-purpose flour
  • 1egg white
  • 2tablespoons milk
  • Salt and pepper, to taste
  • 3cups vegetable oil
  • Directions

    In a medium bowl, stir together the creamed corn and the 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. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.