Name: Corn Nuggets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: New American
Ingredients: canola or vegetable oil, for frying; 1/2 cup(s) all-purpose flour; 2 tblsp fine yellow cornmeal; 1 tblsp cornstarch; 1 tsp granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 1/3 cup(s) buttermilk; 1 large egg; 1 tblsp unsalted butter, melted; 1/2 cup(s) creamed corn; 1/2 cup(s) corn kernels, see notes 1; 2 tblsp diced jalapeño peppers; 2 tblsp shredded extra sharp cheddar cheese

Ingredients

Servings:

canola or vegetable oil, for frying

1/2 cup(s)

all-purpose flour

2 tblsp

fine yellow cornmeal

1 tblsp

cornstarch

1 tsp

granulated sugar

1 tsp

baking powder

1/4 tsp

salt

1/3 cup(s)

buttermilk

large egg

1 tblsp

unsalted butter, melted

1/2 cup(s)

creamed corn

1/2 cup(s)

corn kernels, see notes 1

2 tblsp

diced jalapeño peppers

2 tblsp

shredded extra sharp cheddar cheese

Directions 7 steps | 25 Minutes

Step 1

Measure and prep all ingredients. In a large Dutch oven or a heavy-bottomed pot, heat 3-inches of oil to 360°F. Prepare a wire rack on top of a baking sheet for draining the corn nuggets.

Step 2

While the oil is heating, prepare the corn nugget batter. In a mixing bowl, whisk together the flour, cornstarch, granulated sugar, baking powder and salt.

Step 3

In a second bowl, whisk together the buttermilk, egg and melted butter.

Step 4

Add the creamed corn, corn kernels, jalapeño peppers and shredded cheddar cheese to the buttermilk mixture and whisk until well combined.

Step 5

Add the buttermilk mixture to the flour mixture and stir just until combined.

Step 6

Use a spoon or a small disher to drop about two tablespoons of batter into the hot oil. Fry, turning them occasionally, until the corn nuggets are golden brown and cooked through. Drain the fried corn nuggets on the prepared wire rack and repeat with the remaining batter.