|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.
1 - 10 of 1,300 for corn cakes
Scald: Add: In ... each batch of cakes. These corn cakes are wonderful served with fish. Tip: For easy mixing, we use a batter bowl that has a pouring spout.
Place all ingredients in a 2 qt covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on ...
Preparation Time: Approximately ... minutes Mix crabmeat, corn, scallions, hot ... brown the crab cakes on both sides, ... 15%DV; Iron 15%DV *Daily Value
Preheat 10" round ... set aside. Prepare Corn Cake Batter. Stir tapioca ... blended. Fold in remaining whites just until blended. Use batter immediately.
In a large ... then mix with corn meal. Add flour ... clean, and the cake springs back when ... cool completely, then slice thinly. Makes about 15 servings.
Add cornmeal to ... Turn into bowl. Add milk and remaining dry ingredients, mixed and sifted, then egg and butter. Bake on griddle. Makes 24 griddle cakes.
Mix dry ingredients. ... foamy. Stir in corn and dry ingredients. ... well greased griddle. Fry until golden brown on each side. Makes 12 (3 inch) cakes.
Pop corn. Melt marshmallows ... Mix fast and pack into a buttered angel food or other cake pan. Chill. Can be wrapped in plastic wrap and foil and frozen.
To sifted dry ingredients add oil and buttermilk. Cook on lightly greased electric skillet at 350. Makes three 6 inch griddle cakes.
Mix dry ingredients. Scald milk; add honey, brown sugar, oil, and lemon extract. Dissolve yeast in 1/4 cup warm water. Make batter. Pour into oiled 9 ...
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