|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 10 of 312 for corn-cornbread casserole
Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Mix all ingredients together. Bake in 9 x 13 inch dish for 40 minutes at 350 degrees.
Mix all ingredients together in deep casserole dish and bake at 350 degrees for 35 minutes.
Melt butter in 2 liter souffle dish. Add all other ingredients and mix well. Cook at 350 degrees for 1 hour or until golden brown.
Brown and drain ... Dice onion. Mix cornbread mix according to ... for at least 45 minutes. This may take longer, depending upon the way your stove cooks.
Mix everything in ... 350°F for about 40 minutes, or until a toothpick inserted in center of casserole comes out clean. Top should be slightly golden brown.
Combine salmon, eggs, ... of a greased casserole dish. Bake at ... baking, prepare Jiffy cornbread mix according to ... oven, pour cream corn over salmon mixture ... 15 to 20 minutes).
Mix together corn meal, eggs, milk, ... half of your cornbread batter over the ... at our house! I also won a ribbon at our local fair with this recipe!
Preheat oven to ... mix well. Add squash mixture and sausage to cornbread mix, stirring well. Pour into a large casserole dish and bake for 40-45 minutes.
Sauté onion and ... and Jiffy, add corns, onion and celery. Pour into greased casserole dish. Top with ... 400°F for 30 minutes. (I rec'd from Shelly Wright)
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