Corn Nuggets – a delicious recipe with cream of corn, whole kernel corn, yellow corn meal, flour, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
mix can of cream corn and whole kernel corn in a medium bowl.
2
place a greased foil sheet over a baking pan and spoon out mixture into about 20 chunks (they will eventually flatten but that's ok) Freeze for several hours
3
great a skillet with about 1 inch vegetable oil (or you may use a deep fryer following the manufacturer's directions)
4
in a medium bowl mix corn meal, flour, sugar (I added a bit more because I'm so sweet!
5
), eggs and milk (I used vanilla soy milk because I'm lactose intolerant) to make a thick waffle-like batter
6
completely coat each corn nugget/Pattie with the batter and drop into hot oil.
7
depending on the heat of your oil, these may cook fairly quickly.
8
however don't have the heat too high or the batter will cook and you corn may still be frozen!
9
remove corn nuggets/Patties with a spatula and place on a plate covered in paper towels to drain.
10
enjoy!
938
kcal
Calories
69
g
Fat
68
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 can cream of corn, 1 can whole kernel corn, 1/2 cup yellow corn meal, 1/2 cup all purpose flour, and more.
Yes, Corn Nuggets falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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