Type what you have

Ingredients

• ✓ yellow cornmeal
• white shoepeg corn
• flour
• sugar
• salt
• oil

Instructions

1. 1 Mix corn, cornmeal, flour, sugar, and salt together in a large bowl until it forms a paste. If the mixture is runny, add equal amounts of flour and cornmeal to reach a paste-like consistency.
2. 2 Cover a sheet of waxed paper with a light dusting of flour. Place a tablespoon of the corn mixture on the waxed paper and roll into a ball. Repeat with remaining batter, adding more flour to the wax paper as needed.
3. 3 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 4 Place batches of nuggets into the hot oil and fry until golden, 2 to 2 1/2 minutes. Transfer to a paper towel-lined plate to drain excess oil.

By TIFF0502

Ingredients

• ✓ yellow cornmeal
• vegetable oil
• cream-style corn
• buttermilk
• sour cream
• greek yogurt
• egg
• salt
• red chile pepper
• butter

Instructions

1. 1 Pour vegetable oil in a cast iron skillet; place in the oven. Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix cream-style corn, cornmeal, buttermilk, sour cream, yogurt, eggs, salt, and red chile pepper together in a bowl to form batter. Remove skillet from oven using oven mitts; pour in batter.
3. 3 Bake in the preheated oven until edges pull away from skillet, 30 to 40 minutes. Spread butter over top.

By Mary Ann

Ingredients

• ✓ yellow cornmeal
• all-purpose flour
• cornmeal
• white sugar
• baking powder
• salt
• garlic powder
• cheddar cheese
• milk
• egg
• vegetable oil
• jalapeno pepper
• vanilla extract
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3. 3 Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4. 4 Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
5. 5 Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.

By AnniecatMT