In a large bowl, combine the creamed corn, drained whole kernel corn, yellow cornmeal, salt, and black pepper. Mix thoroughly until the ingredients bind together with a slightly thick consistency.

With clean hands, scoop out portions of the corn mixture and form them into bite-sized nuggets, about 1-2 inches in diameter. Place the shaped nuggets on a parchment-lined tray.

In a deep skillet or fryer, pour enough vegetable oil to submerge the nuggets and heat it to 350°F (175°C). To check if the oil is ready, drop a small bit of the corn mixture into the oil.

Once the oil is hot, carefully drop a few nuggets into the oil, frying each batch for 3-5 minutes until golden-brown.

Using a slotted spoon, gently remove the fried nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.