|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 775 for corn pudding 13x9
Slice off top ... in butter and corn, season with ... Garnish with parsley and serve immediately. Cheese or chopped cooked bacon can be added to custard.
Dissolve cornstarch in ... and mix in corn; add milk ... quart baking dish. Bake at 325 degrees for about an hour or until a knife inserted comes out clean.
Place corn in a mixing ... degree oven for 35 to 40 minutes in a water bath. Test for doneness by inserting the tip of a knife in the center. Serves 6 to 8.
Sprinkle tapioca over corn. Combine baking ... sugar, add to corn mixture. Fold in eggs, add butter and crackers crumbs. Bake 30 to 35 minutes at 350 degrees.
Mix Jiffy muffin mix with 1 can regular corn, then the ... of the mixed ingredients. Place in the oven for 45 minutes at 350 degrees. Cool it, then slice.
Hold corn over bowl and ... whites. Pour into greased 9 inch casserole. Bake until mixture sets, 50 to 60 minutes at 375 degrees F. Do not cook too long.
Place corn in a greased ... seasonings. Pour mix over corn. Place baking dish in a container of boiling water and bake at 400 degrees for 40 minutes. Serves 6.
Combine corn and slightly beaten ... onion. Stir in milk and butter. Pour into a greased 3 quart casserole. Bake at 400 degrees for 1 hour, stirring once.
Put corn flakes in buttered baking dish. Mix other ingredients and pour over flakes. Bake in moderate oven (350 degrees) until firm.
Mix corn, flour, salt, and pepper. Beat eggs with milk and melted butter. Add to corn. Pour into a greased baking dish. Bake 30 minutes at 350 degrees.
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