Ingredients:
1 (11 oz.) can of creamed corn
1 (11 oz) can of sweet whole kernel corn
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg
2 tablespoons milk
1 teaspoon of sugar
1/2 teaspoon of salt
1/8 teaspoon of pepper
vegetable oil for frying
Instructions:
You will want to take a medium mixing bowl and add in your creamed corn and your drained can of sweet whole kernel corn and mix them together. In a medium bowl, stir together the creamed corn and drained whole kernel corn. Now take a baking sheet and spray it with vegetable oil and then take a spoonful of the corn mixture and drop it on the corn mixture. Continue to do so until you have used up all of your corn mixture. Now take your baking sheet and place it in the freezer and leave it in there until your corn nuggets have frozen. This should take 2 to 3 hours.
You will now want to make your batter. To do this take a medium mixing bowl and add in your cornmeal, flour, egg, milk, sugar, salt and pepper and mix your ingredients together.
Now, take a large deep skillet and fill it with oil until its 1 inch deep. Heat your skillet over a medium high heat until its 350 degrees F. Drop your frozen corn nuggets into the batter to coat them and then place them into the skillet and quickly deep fry them until they are golden brown. This should only take a few minutes. When fried place them on a paper towel to drain.
