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Corn Nuggets Recipe 2

Corn Nuggets Recipe 2

Crunchy, golden corn nuggets made with sweet corn, cornmeal, and simple pantry ingredients—ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American
Servings 18 pieces
Calories 150 kcal

Ingredients
  

  • 1 cup corn kernels fresh or thawed frozen, drained
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour or gluten-free blend
  • 1 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp paprika smoked for depth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 egg beaten
  • 1/4 cup milk dairy or plant-based
  • oil for frying vegetable or canola

Instructions
 

  • Whisk cornmeal, flour, sugar, baking powder, paprika, salt, and pepper in a bowl until uniform.
  • Stir in corn kernels, ensuring even distribution throughout the dry mix.
  • In a separate bowl, beat egg and milk until smooth, then pour into the dry mix and fold gently.
  • Let the batter sit for 5 minutes to hydrate the cornmeal for a creamier interior.
  • Warm oil to 350°F (175°C) in a heavy skillet, testing with a drop of batter to confirm readiness.
  • Scoop tablespoon-sized portions with spoons or a small scoop, and gently slide into the hot oil.
  • Cook 2–3 minutes per side until deep golden brown, flipping carefully with tongs or a strainer.
  • Transfer to paper towels, then sprinkle with extra salt or seasoning right away for peak flavor.

Notes

Batter can rest in the fridge for up to 2 hours; leftovers store in the fridge for 3 days or freeze for 1 month.

Nutrition

Calories: 150kcal
Keyword Corn Nuggets, Cornmeal Snack, Delicious Finger Food, Easy Corn Nuggets, Fried Appetizer, Quick Snack
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