1 can (11 ounce size) creamed corn 1 can (11 ounce size) whole kernel corn, with liquid 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
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.
Heat one inch of oil to 350 degrees F in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
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.
I had to have the heat higher to get these to work. Otherwise they fell apart by the time they were cooked. Good flavor, just need to tweak the cooking time and temp.
Aug 23, 2013
Took a few tries (and taste tests) to figure out the cooking time. I thought they looked brown enough but was glad I tsted one because it was still a bit cool in the middle. I increased the heat a little and cooked them until they were quite golden and then they were done. Might be my deep fryer though as I think the temp gauge on it might not be working right. These tasted great. There is a restaurant we like that makes these so I wanted to make them at hom.