Name: Corn Nuggets Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) creamed corn; 2 large eggs; 1/4 cup milk; 1 cup all-purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon baking powder; Vegetable oil (about 2 inches deep for frying)

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If you’ve ever dreamed of biting into something golden, crispy, and bursting with sweet corn flavor, this Corn Nuggets Recipe will absolutely steal your heart. These little bites are the ultimate comfort food: crunchy on the outside, creamy and tender inside, and so easy to share (or not!). Whether you’re craving a Southern-inspired appetizer or a fun new snack to impress your friends, these corn nuggets deliver big flavor in every single mouthful.

Ingredients You’ll Need

One of the best things about this Corn Nuggets Recipe is how it transforms pantry and fridge staples into something truly irresistible. Each ingredient brings its own magic—think sweetness, crunch, color, and that just-right touch of savory. Here’s what you’ll need and why every item matters:

Whole kernel corn (1 can, 15 oz): Brings juicy pops of sweetness and a satisfying bite to every nugget.
Creamed corn (1 can, 15 oz): Adds creamy richness and helps bind the batter for that signature soft center.
All-purpose flour (1 cup): The sturdy base that gives nuggets structure and the perfect chewy texture.
Yellow cornmeal (1/2 cup): Delivers classic corn flavor and a rustic, crunchy finish.
Granulated sugar (1 tablespoon): Enhances the corn’s natural sweetness and balances the savory notes.
Salt (1/2 teaspoon): Essential for bringing all the flavors to life—don’t skip it!
Black pepper (1/2 teaspoon): Adds a gentle kick and warmth that keeps every bite interesting.
Baking powder (1/2 teaspoon): Gives the nuggets a light, airy lift so they don’t feel heavy.
Large eggs (2): Binds everything together and helps create a rich, cohesive batter.
Milk (1/4 cup): Loosens the batter just enough for perfect spoonfuls and a tender crumb.
Vegetable oil (for frying): The secret to that shatteringly crisp exterior—use a neutral oil with a high smoke point.

How to Make Corn Nuggets Recipe

Step 1: Mix the Corn Base

Start by grabbing a large mixing bowl and combining the drained whole kernel corn with the creamed corn. This duo is the heart of your Corn Nuggets Recipe, offering a dreamy balance of crisp-tender kernels and luscious, creamy texture. Give it a gentle stir so everything is evenly distributed.

Step 2: Whisk the Dry Ingredients

In a separate bowl, whisk together your flour, cornmeal, sugar, salt, black pepper, and baking powder. This dry mix is where the structure and crunch are born. Mixing them now ensures the leavening and seasoning get evenly spread throughout the batter later.

Step 3: Combine Wet Ingredients

Crack the eggs into a third bowl and add the milk. Beat them together until smooth and fully blended. This step helps the batter come together quickly and evenly when you combine everything in a moment.

Step 4: Bring It All Together

Pour the egg and milk mixture into your dry ingredients and stir until just combined. Don’t overmix! Then, gently fold in the corn mixture. The result should be a thick, chunky batter that promises a nugget packed with corn in every bite.

Step 5: Chill the Batter

Cover your bowl and refrigerate the batter for at least 30 minutes. Chilling is a crucial step in the Corn Nuggets Recipe—it firms up the batter and ensures your nuggets hold their shape when fried. This is also the perfect moment to prep your frying station.

Step 6: Fry Until Golden

Heat about 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F. Once the oil is shimmering, carefully drop spoonfuls of chilled batter into the hot oil, working in batches to avoid overcrowding. Fry each batch for about 2–3 minutes per side, or until they’re beautifully golden and crisp all over.

Step 7: Drain and Serve Hot

Using a slotted spoon, transfer the fried nuggets to a paper towel-lined plate to drain off any excess oil. Serve your Corn Nuggets Recipe piping hot, ideally with a favorite dipping sauce like ranch, honey mustard, or spicy aioli.

How to Serve Corn Nuggets Recipe

Garnishes

A sprinkle of fresh chopped parsley or chives adds a pop of color and a burst of freshness to your Corn Nuggets Recipe. You can also dust them with a little extra black pepper or a pinch of smoked paprika for a subtle kick.

Side Dishes

Pair your corn nuggets with classic Southern sides like coleslaw, potato salad, or a crisp garden salad. They’re also fantastic alongside barbecue fare or a big pot of chili—think of them as a fun, dippable bread alternative.

Creative Ways to Present

Serve your nuggets piled high on a platter with a trio of dipping sauces for a party appetizer, or skewer them onto toothpicks for a playful twist. You can even tuck them into slider buns with a little lettuce and sauce for a mini sandwich treat.

Make Ahead and Storage

Storing Leftovers

If you have extra nuggets (lucky you!), let them cool completely before storing in an airtight container in the fridge. They’ll stay tasty for up to three days, making them an easy grab-and-go snack.

Freezing

To freeze, arrange cooled nuggets on a baking sheet and freeze until solid, then transfer to a zip-top bag. They’ll keep for up to two months, ready to reheat whenever a craving for this Corn Nuggets Recipe strikes.

Reheating

For best results, reheat nuggets in a 375°F oven or air fryer for 8–10 minutes until hot and crisp again. Microwaving works in a pinch, but the crust won’t be quite as crunchy.

FAQs

Can I use fresh or frozen corn instead of canned?

Absolutely! If using fresh corn, cut the kernels from the cob and measure out about 1 1/2 cups. Thawed frozen corn works great too—just be sure to pat it dry to avoid excess moisture in the batter.

Can I bake these instead of frying?

While frying gives the crispiest results, you can bake the nuggets on a greased baking sheet at 400°F for about 15–18 minutes, flipping halfway through. They won’t be quite as crunchy, but they’ll still taste fantastic.

What dips go best with the Corn Nuggets Recipe?

Ranch, honey mustard, spicy mayo, or even classic ketchup are all delicious choices. For a Southern twist, try a drizzle of hot honey or a creamy remoulade.

Can I add cheese or spices to the batter?

Definitely! Stir in a handful of shredded cheddar or pepper jack for gooey pockets of cheese, or add a pinch of cayenne or smoked paprika for extra flavor. The Corn Nuggets Recipe is super adaptable to your taste.

How do I know when the oil is hot enough?

If you don’t have a thermometer, drop a small piece of batter into the oil—it should sizzle and rise to the surface quickly. Too cool, and the nuggets soak up oil; too hot, and they’ll brown before cooking through.

Final Thoughts

I can’t wait for you to try this Corn Nuggets Recipe and see just how addictively good homemade nuggets can be. They’re simple, fun, and always a crowd-pleaser—so don’t be surprised if you get asked for the recipe again and again!

Corn Nuggets Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Corn Nuggets Recipe is a delicious and crispy Southern-style appetizer made with whole kernel corn, creamed corn, and a crispy cornmeal batter. These golden fried nuggets are perfect served hot with your favorite dipping sauce, making for a savory snack or party treat that’s easy to prepare and loved by all ages.

Ingredients

Scale

Wet Ingredients

1 can (15 oz) whole kernel corn, drained
1 can (15 oz) creamed corn
2 large eggs
1/4 cup milk

Dry Ingredients

1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder

For Frying

Vegetable oil (about 2 inches deep for frying)

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Instructions

Combine Corn: In a large bowl, combine the drained whole kernel corn and creamed corn, mixing them well to create the base of the batter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, salt, black pepper, and baking powder until evenly distributed.
Beat Eggs and Milk: In another bowl, beat the eggs and milk together until well combined, providing the wet component for the batter.
Combine Wet and Dry: Add the egg and milk mixture to the dry ingredients, stirring gently until just combined to avoid overmixing.
Fold in Corn Mixture: Carefully fold the corn mixture into the batter until it is evenly incorporated, ensuring corn pieces remain intact.
Chill the Batter: Refrigerate the batter for at least 30 minutes to firm up, which helps the nuggets keep their shape during frying.
Heat Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C) for frying.
Fry Nuggets: Using a spoon, drop spoonfuls of the chilled batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2–3 minutes per side until golden brown and crispy.
Drain and Serve: Remove nuggets with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce.

Notes

Chilling the batter helps the nuggets hold their shape during frying.
You can add a pinch of cayenne pepper or shredded cheese to the batter for extra flavor.
Make sure the oil temperature stays consistent to ensure even frying.
Serve immediately for best texture and taste.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Frying
Cuisine: American