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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Corn Nuggets Recipe

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This recipe for Corn Nuggets is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (11 oz.) can creamed corn
1 (11 oz.) 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 for deep frying
Directions:
Directions:
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. Heat one inch of oil to 350 degrees F in a large keep skillet, or fill a deep-fryer with oil as directed by the manufacturer. 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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