Appetizers,  Dairy Free,  Gluten Free,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

Homemade Southern Corn Nuggets from Scratch (Vegan)

Have you ever wanted to recreate a childhood favorite food? Well the urge to do so strikes me all the time.

These things are so good they should be made illegal! I had wanted to try this recipe for a long time and I finally worked up the nerve to do it right around the time I started blogging. I am very happy to report that it worked.

Have I ever mentioned that I grew up in Tennessee? No? Well, because of it I was exposed to some of the best of what is considered “southern food” in the U.S. and one of those classics ware these deep fried, battered, heavenly morsels of creamy corn!

I made these back when we first moved to Chile. I find it ironic that even when I moved to a different country in a different hemisphere I was again in “The South”. It wasn’t exactly Nashville, but my recipe title still applied.

These were something that we used to really enjoy when I was little. They require a little more effort than the frozen variety, but the finished product is worth the work all day long.


Homemade Southern Corn Nuggets From Scratch (Vegan)

A classic snack for anyone who grew up in the south. These are easier to make than you might think and totally worth every minute.

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 - 8 servings


  • 3 cups corn separated
  • 1/2 cup coconut cream *see note
  • 1/2 cup unsweetened plant-based milk
  • 1 tablespoon coconut oil
  • 2 teaspoons lemon juice
  • 1 tablespoon flour
  • salt & pepper to taste
  • 1/3 cup nutritional yeast
  • For Batter:
  • 3/4 cup cornmeal
  • 3/4 cup flour
  • 1/2 cup coconut cream *see note
  • 1/4 unsweetened plant-based milk
  • 2 tablespoons sugar
  • salt and pepper to taste
  • oil for frying about 3 cups


  1. Combine 1 1/2 cups corn with coconut cream, milk, coconut oil, flour, and salt and pepper to taste in medium saucepan. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and add nutritional yeast. Stir in second 1 1/2 cups corn and allow the mixture to cool for at least 20 minutes.
  2. Line a baking sheet with parchment and drop tablespoon sized piles of filling on tray. Freeze for at least 4 hours or until solid enough to dip in batter.
  3. When filling is frozen stir together ingredients for batter. Heat oil in medium skillet or deep fryer to about 350 degrees F (180 C). Remove fillings from freezer. Dip one at a time into batter and drop into oil. Cook on each side for about 1 minute until golden brown If they are cooking too quickly reduce heat a little or the outside will be done while the center will remain frozen. Fry in small batches and remove to plate lined with paper towel to absorb excess oil.
  4. Serve these yummy little things with dipping sauces or just eat them by themselves.

Recipe Notes

It's a good idea to place your parchment lined baking sheet in the freezer a few hours before making the filling to make sure there is room in your freezer and to pre-freeze the tray. Having the tray frozen will help freeze fillng faster.


Don't feel like waiting for them to freeze? Alternatively, you can skip the freeze process and just mix the filling in with the batter and then drop spoons of it straight into oil for a more hush-puppy-ish snack.

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