Corn Nuggets

Corn Nuggets


"Deep fried corn nuggets--make 'em at home!"


35 m servings 68 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  1. 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.
  2. Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
  3. 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.
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  1. 42 Ratings


Something's wrong or missing from this recipe. If following these directions, the batter turns into part paste and part powder. I tried adding more milk, but wonder if dipping the corn in egg/...

I don't know why this recipe got so many negative reviews. I made this tonight and it was delicious. I did make some slight modification to it. 2 TSP of milk I have to assume was a misprint. ...

Overall this was a pain to make, I had to rope my husband in to help out. The nuggets turned out fine as long as they didn't burst open/break open, if that did happen they got extremly crispy a...

I love this recipe! I just moved to Texas from Mississippi and all my cookbooks are in storage back home. So this was the only way I could get it. This is one of my favorite things to eat! And n...

This recipe was terrible. My husband is from TX and way dying for me to make some for him. I tried on three different times, changing everything I could to make it work. I even went as far as...

this recipe does not work. the batter just seems to paste up and doesn't stick to corn. seems like something is missing. definitely wouldn't recommend this to anyone..

Maybe the liquid measurement is a typo? 2 tbls of milk just doesn't cut it...neither does 1 cup of milk, which is what I ended up using to make the batter liquid enough to coat the frozen corn....

Good start but something was missing. I played around with it and came up with something that works a little better. It should post before too long, being that it is in the review process right ...

For my first attempt not a bad result, but you'd have to try this a few times before you got restaurant quality corn nuggets. I read all the bad reviews about the batter, so I used a simple bee...