Texas Corn Nuggets Recipes

CORN NUGGETS

Steps:

• In a medium bowl, stir together the creamed corn and drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours.
• Heat one inch of oil to 350 degrees F (175 degrees C) in a large deep skillet, or fill a deep-fryer with oil as directed by the manufacturer.
• Mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip frozen corn nuggets in the batter, and quickly fry in hot oil until golden brown. Remove to paper towels to drain.

CORN NUGGETS RECIPE - (3.8/5)

Steps:

• In a medium bowl, stir together the creamed corn and the drained whole kernel corn. Line a baking sheet with aluminum foil, and coat with vegetable oil or cooking spray. Drop spoonfuls of the corn mixture onto the sheet, and freeze until firm, about 3 hours. When the freezer time is up, heat one to two inches of oil in a large deep skillet. While the oil is heating, mix together the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen corn nuggets into the batter. Quickly fry in hot oil until golden brown. Remove, place on paper towels to drain.

CORN NUGGETS

Steps:

• Preheat oil to 400 degrees.
• Mix the dry ingredients.
• Toss in the shucked corn.
• Using a fork, stir in the egg.
• A little bit at a time, mix in the liquid until the dough forms a ball.
• Let sit for 10 min, then check to see if it needs a bit more liquid.
• You are aiming for a very stiff, but not at all dry, dough.
• Shape into balls, and drop a few at a time into the oil.
• Fry until golden brown.

CORN FRITTERS

Steps:

• Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
• In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
• Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

TEXAS-STYLE CHEESE BEEF NUGGETS

Steps:

• Set oven to 400 degrees.
• Slice the beef into bite-size squares (about 1-1/4-inch squares), and roll in the steak seasoning.
• Coat the cubed seasoned steak pieces in a plastic bag containing the flour, salt and pepper mixture until each piece is individually coated.
• Refrigerate steak while continuing preparation.
• In a bowl, thoroughly blend corn flake crumbs, chopped pecans, Parmesan cheese, paprika and nutmeg (if using); set aside.
• In a saucepan, melt margaine.
• Whisk in the 2 Tbsp flour, stir until all the flour is completely dissolved.
• Add in the half and half cream (half and half cream is recommended as milk usually will scorth the bottom of the pot, but milk can be used if desired); heat and stir until the mixture comes to a light boil.
• Lower the heat to simmer.
• Add in the grated cheese and Worcestershire sauce; continue stirring and cooking until the cheese melts.
• Remove from heat; keep the cheese mixture warm.
• Remove the steak pieces from the fridge.
• Dip each floured steak square in cheese sauce.
• Then roll in bowl of dry crumbs (making sure that all sides are coated well).
• Place on a well-greased or non-stick coated cookie sheet (leaving spaces between each square).
• Bake for 15 minutes, or until steak squares are a deep golden brown.
• Cool slightly before removing from the pan with a spatula.

AUSTIN TEXAS CORNBREAD (FROM Z' TEJAS) RECIPE - (3.8/5)

Steps:

• Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Spray a cast iron skillet with non-stick cooking spray and then fill with the batter (about 2/3 full - you may have leftover batter so make some muffins). Bake at 400 degrees for 16 minutes. Rotate after 8 minutes. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.