Ingredients
Scale
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup canned corn, drained
- 1/2 cup jalapeños, finely chopped (fresh or pickled)
- Vegetable oil for frying
Instructions
- Step 1: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until well mixed.
- Step 2: In a separate bowl, pour in the buttermilk and add the drained corn and chopped jalapeños. Stir to combine the wet ingredients.
- Step 3: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Step 4: Heat about 2 inches of vegetable oil in a deep skillet or fryer over medium-high heat until it reaches around 350°F (175°C).
- Step 5: Using a spoon or scoop, carefully drop spoonfuls of the batter into the hot oil. Fry in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Step 6: Remove the nuggets from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce. Enjoy!
Notes
- For optimal freshness, store leftover jalapeno corn nuggets in an airtight container in the refrigerator for up to 3 days.
- When reheating, simply pop the nuggets in a preheated oven at 375°F (190°C) for about 10-15 minutes to regain their crispy texture.
- These spicy bites pair wonderfully with creamy ranch or zesty salsa for dipping, making them a hit at any gathering!
- For extra flavor, try adding shredded cheese or spices like smoked paprika to the batter before frying for a delicious twist on the classic recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 200
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Protein: 3g