|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 113 for corn pudding jiffy mix
Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.
Mix together eggs, soft ... sour cream. Ad corn, yellow cake ... x 2 inch greased baking pan. Bake 1 hour and 20 minutes or until knife comes out clean.
Fold corn into beaten eggs. Add Jiffy mix to egg mixture. ... 350 degrees for 40 minutes. After removing from oven, cover for a few minutes before serving.
Beat the eggs with the sour cream or butter and salt. Then add the corn and last add the Jiffy corn mix.
Mix corn, eggs and Jiffy mix. Pour in ... corn mixture. Drop sour cream by teaspoon on top. Cover with grated cheese. Bake 30-35 minutes at 375 degrees.
Mix together 1 pint ... the 2 cans corn drained, then add ... pans (ungreased). Bake in 350 degree oven 45-50 minutes until knife inserted comes out clean.
Mix both cans corn, 1 package ... glass dish (Pyrex). Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding.
Melt butter, saute ... pepper until soft. Mix drained, corn, cream corn, ... the grated cheese and sour cream. Bake at 350 degrees for 30 to 40 minutes.
Drain whole corn and combine with other ingredients. Mix and pour into oiled 2 quart casserole. Bake about 1 hour in 350 degree oven until firm.
Mix Jiffy corn bread mix as ... sour cream. Mix all together. Pour into 10 x 13 inch pan. Bake in 350 degree oven for 1 hour. Serve warm. Makes 10 servings.
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