Corn Nuggets

Directions

1. 1
   mix can of cream corn and whole kernel corn in a medium bowl.
2. 2
   place a greased foil sheet over a baking pan and spoon out mixture into about 20 chunks (they will eventually flatten but that's ok) Freeze for several hours
3. 3
   great a skillet with about 1 inch vegetable oil (or you may use a deep fryer following the manufacturer's directions)
4. 4
   in a medium bowl mix corn meal, flour, sugar (I added a bit more because I'm so sweet!
5. 5
   ), eggs and milk (I used vanilla soy milk because I'm lactose intolerant) to make a thick waffle-like batter
6. 6
   completely coat each corn nugget/Pattie with the batter and drop into hot oil.
7. 7
   depending on the heat of your oil, these may cook fairly quickly.
8. 8
   however don't have the heat too high or the batter will cook and you corn may still be frozen!
9. 9
   remove corn nuggets/Patties with a spatula and place on a plate covered in paper towels to drain.
10. 10
    enjoy!