Corn Nuggets Recipe 

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  • 2 cups frozen corn kernels, thawed
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for a little heat)
  • 1/2 cup milk
  • 1 large egg
  • Vegetable oil for frying

Dipping Sauce (Optional):

  • Ketchup, ranch dressing, honey mustard, or your favorite dipping sauce


  1. In a large mixing bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking powder, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
  2. In a separate bowl, whisk together the milk and egg until well beaten.
  3. Gradually add the milk and egg mixture to the dry ingredients, stirring until a thick batter forms.
  4. Gently fold in the thawed corn kernels until they are evenly coated with the batter.
  5. In a deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). You can test if the oil is hot enough by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
  6. Using a spoon or cookie scoop, carefully drop spoonfuls of the corn and batter mixture into the hot oil. Be cautious not to overcrowd the pan; fry in batches if necessary.
  7. Fry the corn nuggets for about 2-3 minutes on each side or until they are golden brown and crispy.
  8. Use a slotted spoon or spider strainer to remove the fried corn nuggets from the hot oil. Place them on a plate lined with paper towels to drain excess oil.
  9. Serve the corn nuggets while they are hot and crispy, with your choice of dipping sauce on the side.
  10. Enjoy your homemade corn nuggets as a delicious snack, appetizer, or side dish.

Note: These corn nuggets are best enjoyed fresh and hot.

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