Making this homemade corn nuggets recipe is super easy. They're crispy, soft in the middle with a slight sweetness that make them moreish.
These creamy corn nuggets can be made year round, as I used the canned corn and the other ingredients are typically found in your pantry always.
I always see these little fried treats in gas stations and deli counters all over (Louisiana) and so wanted to give making them at home a try.
I'm so glad I did because they can be made in less than 20 minutes!
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- Similar recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Homemade Corn Nuggets Recipe
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- There's not many ingredients and they're pantry staples.
- Mix it up and use a different dipping sauce for dipping the sweet corn nuggets into.
- The prep time and cook time is just minutes.
- Makes a great appetizer, side dish or snack.
- They're a great finger food for parties.
Groceries you'll need: Ingredients
- All Purpose Flour
- Baking Powder
- Salt
- Pepper
- Granulated Sugar
- Creamed Corn
- Whole Kernel Corn
- Egg Whites
- Vegetable Oil (for frying)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the oil to a large deep skillet (I like to use my cast iron) and apply medium-high heat. Add all the dry ingredients to a medium bowl and mix well with a whisk.
- Step 2: In a separate bowl add the creamed corn and egg whites and beat together.
- Step 3: Mix the flour mixture together with the corn mixture.
- Step 4: Fold the whole corn kernels into the batter carefully with a spoon.
- Step 5: Drop spoonfuls of the corn mixture into the hot oil and fry for a few minutes, turning half way.
- Step 6: Remove to a baking sheet lined with paper towels and drain.
- Step 7: Repeat with the remaining batter until all has been fried.
Hint: Try not to overcrowd the skillet or the corn fritters may stick together. Use a spoon that has been spray with cooking spray so that the batter doesn't stick.
Recipe variations and substitute ideas
- Cheddar Cheese - or Mozzarella cheese is also good to add to the batter. Cheesy corn nuggets are delicious.
- Canola Oil - instead of vegetable oil, or shortening or peanut oil.
- Cornmeal - some people like to use this to add more of a crunch.
- Cayenne Pepper - add some for a little heat.
- Green Onions - this would be a great addition to the corn nugget batter.
- Garlic Powder - could add a little extra something to the nuggets.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I use mixing bowls, a large cast iron skillet and a frying spatula for this corn nugget recipe.
Take a look in the recipe card below, I have some affiliate links if you want to know more.
Similar recipes I think you'll love
- Cajun Cornbread
- Deep Fried Boudin Balls
- Fried Bowtie Pasta
- Cheddar Bay Sausage Balls
- Fried Green Tomatoes
How to store leftovers
After the homemade corn nuggets have completely cooled store in an airtight container lined with paper towels, in the refrigerator for up to 5 days.
Leftover corn nuggets do actually freeze well. Store in a freezer safe container for up to 3 months.
Mel's kitchen notes
When reheating these nuggets you'll get best results by using an air fryer rather than a microwave. The air fryer will add a little more crisp whereas the microwave will make it softer.
Frequently asked questions: FAQs
I love honey mustard, but you could also use ranch, bbq sauce, ketchup - whichever is your favorite dipping sauce, even maple syrup is great!
This recipe is not, although change out the flour for a gluten free flour, or cornmeal and it is.
No they're different. Hush puppies are more of a bread. They are both a southern treat though.
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Homemade Corn Nuggets Recipe
Video
Equipment
Ingredients
- 2 Cups All Purpose Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Granulated Sugar
- 1 teaspoons Salt
- ½ teaspoons Black Pepper
- 1 (15 Ounce) Can Cream Style Corn
- 2 each Egg Whites
- 1 (15 Ounce) Can Whole Kernel Corn
- 2 Cups Vegetable Oil for frying
Instructions
- Add the oil to a large cast iron skillet and heat to 350°F.2 Cups Vegetable Oil
- Add the flour, baking powder, sugar, salt and pepper to a medium mixing bowl and mix well with a whisk.2 Cups All Purpose Flour, 2 teaspoons Baking Powder, 2 teaspoons Granulated Sugar, 1 teaspoons Salt, ½ teaspoons Black Pepper
- To another bowl, add the creamed corn and egg whites and beat together.1 (15 Ounce) Can Cream Style Corn, 2 each Egg Whites
- Add the dry ingredients to the wet ingredients and mix together
- Add the whole corn and fold in carefully with a spoon.1 (15 Ounce) Can Whole Kernel Corn
- Drop 1 tablespoon amounts into the hot oil, don't overcrowd the skillet.
- After about 1-½ minutes flip the nuggets over and continue cooking until golden brown. Should only take about 3 minutes in total.
- Continue with the remaining batter.
- Remove the corn nuggets to a baking sheet lined with paper towels.
Nutrition
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