INGREDIENTS:
- 1 can whole kernel corn, brand does not matter, drained
- 1 can creamed corn,
- ½ cup yellow corn meal
- Salt and pepper to taste, you can also leave these out if you choose
- ½ cup flour, all purpose is what I used
- 1 egg, beaten
- 1 or 2 tbsp milk, depending on thickness of batter you want
- Vegetable oil or corn oil for frying
INSTRUCTIONS:
Let’s get started the recipe:
Open and drain the whole kernel corn and place into a bowl. Add the creamed corn into the whole kernel corn.
Season with salt and pepper if you choose.
Place a lining of aluminum foil on a baking tray, spray lightly with a nonstick spray
Drop the corn mix by spoonfuls onto the baking tray. Place the baking tray into the freezer for 1 to 2 hours, until frozen.
Fill a pan with the oil and begin heating it as you mix the coating for the Corn nuggets. In a medium bowl mix together the all purpose flour, the cornmeal, the egg and the milk.
Combine well. Take one frozen ball of corn mix and dip into the batter. Place the coated corn ball into the heated oil and quickly fry until they are a golden brown.
Remove and place on a paper towel lined dish to drain the excess fat. Serve warm, with or without dip. Enjoy!
The recipe is ready to be enjoyed.
