I was asked to make these despite the fact that I had never done it before. I found a similar recipe, adjusted the sugar to taste, and voila… Stephen is from the south, and corn nuggets are allegedly well-known down there. I’d never heard of them before meeting him.

I was asked to make these despite the fact that I had never done it before. I found a similar recipe, adjusted the sugar to taste, and voila…

Stephen is from the south, and corn nuggets are allegedly well-known down there. I’d never heard of them before meeting him. He’s always wanted me to learn how to make them. I attempted a recipe from Allrecipes.com without having ever had them, and it was a bit of a pain because they had you dump the corn mixture on a cookie sheet and freeze it before frying the nuggets. The only issue was that the corn mixture flattened before freezing, resulting in patties rather than nuggets, and it simply did not work. We finally got it correct – at least by Stephen’s standards – after some experimenting and one brilliant idea by Stephen, and that was all I had to go on! These make an excellent side dish, appetizer, or game-day finger food.
Also, while I’m extracting my corn, there’s a small “Corn Bandit” waiting to take the Cob (see pics)…Please try it and let me know what you think…

These vegan corn nuggets are a terrific meal to serve as an appetizer or as a party popper.

WHAT YOU REQUIRE!
1 can creamed corn (11 oz.)
1 can (11 oz.) whole kernel corn, drained
half a cup yellow cornmeal
1/2 cup regular flour
1 white egg
2 teaspoons milk
season with salt and pepper to taste
3 cups deep-frying vegetable oil
HOW TO DO IT:
FACTS ABOUT NUTRITION