Ingredients
1 can creamed corn (11 oz.)
1 can (11 oz.) whole kernel corn, drained
1 pound yellow cornmeal
12 cup regular flour
1 white egg
2 teaspoons milk
season with salt and pepper to taste
3 cups deep-frying vegetable oil
Instructions
In a medium mixing dish, combine the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil and spray with cooking spray or vegetable oil. Drop spoonfuls of the corn mixture onto the baking sheet and freeze for 3 hours, or until hard.
In a big deep pan, heat one inch of oil to 350 degrees F (175 degrees C), or fill a deep-fryer with oil as suggested by the manufacturer.
In a medium mixing bowl, combine the cornmeal, flour, egg white, milk, salt, and pepper. Dip frozen corn nuggets in batter and cook till golden brown in heated oil. Remove to a plate lined with paper towels to drain.