|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
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1 - 10 of 23 for corn casserole whipping cream
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Melt butter and blend in flour. Stir in cream, corn, salt and ... degrees until consistency is very creamy and thick, stir occasionally. Serve hot. 4 servings.
Melt butter in ... until dissolved. Add whipping cream and blend well. Add corn. Add very ... 350°F for 35 to 40 minutes, until lightly brown on top.
Chop onions into ... in pan (in corn oil) until golden ... cover bottom of casserole dish, adding 1/3 of the whipping cream. Put in ... or cooked) and rice.
Preheat oven to ... melted butter and cereal together and put on top of casserole. Bake in oven for 40 minutes. Let stand for 10 minutes before serving.
Place drained corn in a casserole dish. In a ... Add flour and whipping cream. Cook until ... 300 degree oven for 30 minutes. Tastes like fresh fried corn.
Mix together 1/4 ... pepper, onion, sour cream or whipping cream, soup and ... butter and then corn flakes and put ... Bake at 350 degrees for 45 minutes.
Drain corn. Melt butter ... white sauce). Add cream, stirring constantly ... Add drained corn and sauce to casserole dish. Cook 350 degrees for 45 minutes.
Melt butter and ... Let cool. Add whipping cream (not whipped) and corn; mix well. ... taste. Put in casserole dish and bake ... when edges start to brown.
Saute onion; add tomatoes. Layer 2 rows corn chips, tomatoes and ... second time. Pour cream over mixture. (some ... Bake at 350 degrees for 30 minutes.
Drain corn. Put corn into a casserole. Add flour in carton of whipping cream and mix or ... butter over top. Bake approximately 30-35 minutes at 350 degrees.
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