Prep the corn. If using frozen corn, thaw and pat dry. If using canned, drain well and pat dry. Excess moisture can cause soggy nuggets.

Mix dry ingredients. In a bowl, whisk together flour, cornmeal, baking powder, sugar, salt, black pepper, garlic powder, and onion powder.

Combine wet ingredients. In another bowl, whisk eggs and buttermilk until smooth. If using regular milk with lemon juice, let it sit for 5 minutes before whisking with the eggs.

Make the batter. Pour the wet mixture into the dry ingredients and stir just until combined. Fold in corn and shredded cheddar (if using). The mixture should be thick, like scoopable cookie dough. If it’s runny, add a tablespoon of flour at a time to thicken.

Chill briefly. For the best shape, refrigerate the mixture for 15–20 minutes. This helps the nuggets hold together in the air fryer.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. A hot basket promotes browning and reduces sticking.

Form the nuggets. Use a tablespoon or small cookie scoop to portion the batter into small mounds (about 1 to 1 1/2 inches wide). Lightly oil your hands and roll into balls if you prefer a neater shape.

Oil the basket and nuggets. Spray the air fryer basket lightly with oil. Arrange nuggets in a single layer with space between them, then lightly mist the tops with oil. Do not overcrowd; work in batches.

Air fry the first side. Cook at 375°F (190°C) for 7–8 minutes, or until the bottoms are set and lightly browned.

Flip and finish. Gently turn each nugget with tongs, mist again with oil, and cook for another 5–7 minutes, until deep golden and crisp. Internal texture should be cooked through but still soft inside.

Season and serve. Sprinkle with a pinch of salt while hot. Serve immediately with dipping sauces like ranch, chipotle mayo, honey mustard, or spicy ketchup.