1. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper. This dry mix is the foundation of your nuggets, providing that crispy texture we all love.
2. Stir in the corn kernels and chopped jalapenos, ensuring they are evenly distributed throughout the mixture.
3. In a separate bowl, beat the egg and milk together. Slowly add this wet mixture to the dry ingredients, stirring until just combined. The batter should be thick but not dry.
4. Heat vegetable oil in a deep skillet or frying pan over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles immediately upon contact.
5. Using a spoon or small cookie scoop, drop spoonfuls of the batter into the hot oil. Fry in batches to avoid overcrowding the pan, which ensures even cooking.
6. Cook each nugget for about 2-3 minutes on each side, or until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve immediately for the best texture, though they can be kept warm in a low oven if needed.

From years of experience, I’ve learned that the key to perfect nuggets is maintaining the oil temperature. Too hot, and the outside will burn before the inside cooks; too cool, and they’ll be oily and soggy.