Preparation time 180mins
Cooking time 200mins
- 1 can creamed corn
- 1 can whole kernel corn, drained
- 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
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.