*Ingredients :

°1 can (11 ounces) creamed corn
°1 can (11 ounces) whole kernel corn, drained
°1/2 cup yellow cornmeal
°1/2 cup all-purpose flour
°1 egg white
°2 tablespoons of milk
°salt and pepper to taste
°3 c vegetable oil for fry

In  bowl, mix creamed corn & dry kernel corn. Line a baking sheet with foil and coat with vegetable oil or cooking spray. Drop spoonfuls of the mixture onto the corn husk and freeze until firm, about 3 hours. Heat one inch of oil to 350 degrees F in a large, deep skillet or fill a deep fryer with oil according to the manufacturer's instructions. Combine cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in batter and fry in hot oil quickly until golden brown. Remove to paper towels to drain.

Enjoy !