If you’re craving a comforting, deep-fried snack that’s both easy and homemade, you’ll love my Corn Nuggets Recipe. These Southern-style bites pair sweet corn kernels with a seasoned cornmeal batter for golden, crunchy comfort food perfect as an appetizer or quick snack.
Why You’ll Love This Corn Nuggets Recipe
- No oven needed—just a hot skillet or fryer
- Ready in under 30 minutes from start to snack
- Irresistibly crispy exterior with a tender, sweet center
- Perfect as a savory appetizer at summer cookouts
- Makes 18–20 nuggets, ideal for sharing
- Fully customizable with spices and mix-ins
- Deep-fried comfort food that’s easy to master
- Kid-friendly homemade snack your family will adore
Ingredients
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/2 cup yellow cornmeal (Bob’s Red Mill recommended)
- 1/2 cup all-purpose flour (Gold Medal or similar)
- 1 tablespoon granulated sugar (optional for sweetness)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional for a kick)
- 1 large egg
- 1/3 cup whole milk or buttermilk
- 2 tablespoons finely chopped green onions (optional)
- Vegetable oil for deep-frying
Directions
- Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and cayenne until evenly combined. - Whisk Wet Ingredients
In a separate bowl, beat the egg with the milk (or buttermilk) and stir in the chopped green onions for a pop of color and flavor. - Combine Batter
Pour the wet mixture into the dry ingredients, then fold in the corn kernels just until everything is moistened—avoid overmixing to keep nuggets tender. - Rest the Batter
Cover and chill for about 10 minutes so the cornmeal hydrates; this little rest ensures a crisp, golden fry. - Heat the Oil
Pour oil into a heavy pot or deep skillet to a 2-inch depth and heat to 350°F (175°C) on a candy or fry thermometer—look for faint wisps of smoke at the oil’s surface. - Fry in Batches
Using a small cookie scoop or two spoons, drop heaping tablespoonfuls of batter into the hot oil, spacing them so they don’t stick together. - Cook Until Golden
Fry each batch for 2–3 minutes, gently turning once, until the nuggets are deep golden brown and float to the top. - Drain and Serve
Transfer cooked nuggets to a paper towel–lined tray, sprinkle with a tiny pinch of salt, and serve warm with your favorite dipping sauce.
Servings & Timing
- Makes 18–20 corn nuggets
- Prep Time: 15 minutes
- Rest Time: 10 minutes (batter chilling for best texture)
- Cook Time: 10 minutes (frying in batches)
- Total Time: About 35 minutes
Variations
- Cheesy Corn Nuggets: Stir in 1/4 cup shredded cheddar for a gooey twist.
- Jalapeño Corn Nuggets: Mix in finely chopped jalapeños for heat.
- Baked Corn Nuggets: Lighten up by baking at 400°F for 15–20 minutes.
- Gluten-Free: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Honey-Butter Glaze: Drizzle warm nuggets with honey-butter for sweet-savory magic.
Storage & Reheating
Store cooled corn nuggets in an airtight container in the refrigerator for up to 2 days, or freeze flat on a baking sheet before transferring to a freezer bag for up to 1 month. To reheat, bake at 350°F for 5–7 minutes or air-fry at 350°F for 3–4 minutes to restore crispiness.
FAQs
Q: Can I use canned corn instead of fresh or frozen?
A: Absolutely—just drain it well and pat dry so the batter isn’t too watery.
Q: How do I know when the oil is hot enough?
A: A candy thermometer reads 350°F, or you can drop a bit of batter in—if it sizzles and browns in 30 seconds, you’re good to go.
Q: My nuggets aren’t crispy—what went wrong?
A: Likely the oil wasn’t hot enough or the batter was overmixed; let it rest and ensure proper frying temperature.
Q: Can I bake these instead of frying?
A: Yes—arrange on a greased sheet, mist with oil, and bake at 400°F for 15–20 minutes, flipping halfway.
Q: What oil is best for deep-frying?
A: Neutral oils with high smoke points like canola, vegetable, or peanut oil work perfectly.
Q: Can I prepare the batter ahead of time?
A: You can mix it up to 2 hours in advance—just give it a quick stir before frying.
Q: How do I make them spicier?
A: Increase the cayenne or add a dash of hot sauce to the wet mix for extra fire.
Conclusion
These homemade corn nuggets bring Southern comfort to your table in under 30 minutes and vanish fast whenever guests arrive. Whether served as a snack, appetizer, or side, they’re sure to satisfy that deep-fried craving. Give this recipe a try, leave me a comment with your favorite variation, and don’t forget to explore more easy, homemade appetizers on my blog!
Corn Nuggets Recipe
Ingredients
- 1 cup fresh or frozen corn kernels thawed if frozen
- 1/2 cup yellow cornmeal Bob’s Red Mill recommended
- 1/2 cup all-purpose flour Gold Medal or similar
- 1 tablespoon granulated sugar optional for sweetness
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper optional for a kick
- 1 large egg
- 1/3 cup whole milk or buttermilk
- 2 tablespoons green onions finely chopped, optional
- vegetable oil for deep-frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, black pepper, and cayenne until evenly combined.
- In a separate bowl, beat the egg with the milk (or buttermilk) and stir in the chopped green onions for added flavor.
- Pour the wet mixture into the dry ingredients, then fold in the corn kernels just until moistened, being careful not to overmix.
- Cover and chill for about 10 minutes to let the cornmeal hydrate, which helps achieve a crisp fry.
- Pour oil into a deep pot or skillet to a 2-inch depth and heat to 350°F (175°C), checking with a candy thermometer.
- Use a small cookie scoop or two spoons to drop heaping tablespoonfuls of batter into the hot oil, avoiding overcrowding.
- Fry for 2–3 minutes per batch, turning gently once, until the nuggets are deep golden brown and float to the surface.
- Transfer the cooked corn nuggets to a paper towel–lined tray, sprinkle lightly with salt, and serve warm with your favorite dip.
Notes
Nutrition
