Corn Nuggets

15 oz. can creamed corn

15 oz. can whole kernel corn, drained 

1/2 c. yellow cornmeal

1/2 c. all purpose flour

1 egg white

2 T. milk

salt and pepper to taste

3 c. oil

Stir corns together. Line a baking sheet with foil. Coat with oil or spray. Drop spoonfuls of corn mixture on baking sheet and freeze until firm, about 3 hours. When time is up, heat one or two inches of oil in a large, deep skillet. Combine the cornmeal, flour, egg white, milk, salt and pepper in a medium bowl. Dip the frozen nuggets in the batter and quickly fry in hot oil until golden brown. Remove from oil and place on paper towels to drain.