In a medium bowl, mix together the creamed corn and the whole kernel corn that has been drained. Prepare a baking sheet by covering it with aluminum foil and lightly coating it with cooking spray or oil. Spoon dollops of the corn mixture onto the sheet and freeze until they are fully set, which should take about 3 hours.

To prepare the coating, in a separate medium bowl, combine cornmeal, flour, egg white, milk, salt, and pepper. Heat up a large, deep skillet and fill it with 1-2 inches of oil. Take the frozen corn mixture from the sheet and dip each piece into the batter mixture. Fry the battered corn in the hot oil until they are golden brown. Once done, remove from the oil and place on paper towels to drain any excess.