About This Baked Corn Nuggets Recipe
I love a healthy snack, and these baked corn nuggets are perfect for when I’m craving something savory and comforting without having to worry about my health.
Did you know ground corn was a staple food for the indigenous peoples of the Americas? They would use it to make flatbread, arepa, and cornbread. But, they did not deep-fry corn since they didn’t have cooking oil or equipment that could heat the oil to high temperatures.
Later, the European settlers quickly learned and adapted the corn recipes from the Native Americans. So, the corn nuggets that we know today were probably invented in the Southern United States where deep-fried foods are popular.
I do like fried foods every now and then, but wherever possible, I opt for a healthier version. These corn nuggets made with three corn variations — corn kernels, creamed corn, and yellow cornmeal — deliver a wonderful texture both on the outside and inside. And while they are not fried, I still use Panko breadcrumbs to give them that lovely crunch.
This recipe is super easy to make, too. You just need to combine the various types of corn together, add some herbs if you wish, form the nuggets, coat them in Panko breadcrumbs, and bake them for a few minutes until golden brown.
It’s as easy as that! Enjoy them as they are or with various dips of your choice — spicy sauces and yogurt or roasted garlic would work best!
What You Need for This Easy Corn Nuggets Recipe
- Creamed Corn: Creamed corn is a combination of whole sweetcorn and the milky residue of pulped corn kernels that are scraped from the cob.
- Corn Kernels: I have used frozen corn kernels that I thawed in advance.
- Yellow Cornmeal: I have used fine-grind yellow cornmeal for a smooth texture.
- Mixed Dried Herbs: I like to add just a teaspoon of dried herbs, usually a mix made from marjoram, sage, thyme, basil, mint, and rosemary. It gives a wonderful aroma to these nuggets.
- Creamed Corn: I have used canned creamed corn, but you can also make it at home by breaking up the corn kernels in a food processor and then adding milk and cornstarch until it reaches the desired consistency.
- Cornmeal: It can be substituted with cornflour for the same corn flavor but a finer texture.
- Dried Herbs: I like to use a mix of dried herbs, but you can use only one herb or even skip it completely.
- Panko Breadcrumbs: They give a nice crunch to the nuggets on the outside, but you can also use normal breadcrumbs instead.
How can I serve these corn nuggets?
These nuggets are perfect as a quick snack or appetizer and may even be served as a side dish. While they are delicious on their own, you can also pair them with various dipping sauces like spicy sauce, roasted garlic, honey mustard, or ketchup.
How can I store the corn nuggets?
You can store them in an air-tight container in the refrigerator for 2-3 days.
Baked Corn Nuggets
If you’re looking for a healthy vegetarian snack or just want something savory and comforting, these baked corn nuggets are perfect for you.
Yield: 20 nuggets
How To Make Baked Corn Nuggets Step By Step
Preheat the oven to 180℃ (356℉). In a bowl, combine the creamed corn, corn kernels, yellow cornmeal, and dried herbs, season with salt and pepper, and mix well.
Line a baking sheet with parchment paper, then take a tablespoon of the mixture and form the nugget with your hands. Then, press the nugget into the Panko breadcrumbs and place it on the baking sheet. Do the same with the rest of the mixture.
Bake all the nuggets at 180℃ (356℉) for 20 minutes. Turn the nuggets over and bake again for another 10 minutes or until golden brown. Enjoy these crisp nuggets as they are or with various dips of your choice!
- Depending on how large your nuggets are, the yield may vary.
- If the mixture is too wet, add more yellow cornmeal.