|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.
Results 1 - 10 of 216 for corn pudding whole kernel corn
Mix corns, sour cream, ... cheese. Add eggs. Fold in corn muffin mix (don't beat). Pour into a greased 9"x13" dish. Bake at 350 degrees for 50 to 55 minutes.
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.
(Prepare about 1 ... in the drained corn. Slowly add ... the sides of the corn casserole. Bake 1 hour, or until a knife inserted comes out clean. Serves 6.
In blender (or ... smooth. Add drained corn. Blend until ... about 45 minutes. Stir twice during the first 20 minutes, scraping sides and bottom of dish.
Melt butter and ... milk, sugar and corn. Mix well ... and bake in a slow oven 300 degree for one hour. Do not overcook. Sprinkle with Paprika. Serve warm.
Mix corn, eggs and ... butter. Spoon over corn mixture. Drop sour cream by teaspoon on top. Cover with grated cheese. Bake 30-35 minutes at 375 degrees.
Use a 1 ... eggs. Mix in corn and evaporated milk. ... Original recipe from the Chesapeake House, Tangier Island, Virginia and modified by the Wilkinson's.
Add corn, milk, butter, ... casserole. Place in pan of hot water; bake in moderate oven (350 degrees) for 45 minutes or until set. Makes 4 to 6 servings.
Mix sour cream, butter and eggs; beat well. Add muffin mix and corn. Don't drain corn. Pour into 9"x13" pan. Bake at 350 degrees for 35 minutes.
Beat eggs, add corn, flour, sugar and vanilla. Mix thoroughly and add the melted butter. Bake in baking dish at 350 degrees for 1 hour or until golden.
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