|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 146 for corn souffle
Melt butter in the pan that you will use to bake in the oven. Mix all other ingredients together in that same pan. Bake for 50-60 minutes in a 350°F ...
Soften cream cheese then, in a large bowl, mix all ingredients together until well blended. Pour in a baking dish and bake in oven on 375°F for 30 ...
Thaw souffle. Combine flour ... blended. Fold in corn souffle. Pour oil ... Fry 3 to 5 minutes or until golden brown. Drain on sacks. Makes 3 1/2 dozen.
Heat milk. Add salt and cornmeal. Stir constantly. Cook until thick. Remove from fire. Add butter and beaten egg yolks. Beat. Fold in beaten egg ...
Combine corn, biscuit mix, ... 8x8 inch pan. Sprinkle on green peppers and cheese. Spread on rest of dough to cover. Bake at 400 degrees for 30 minutes.
Melt butter; add ... Add milk and corn. Cook until ... baking dish at 325 degrees for 45 minutes or until set. (I place it in a pan of hot water to bake.)
Preheat oven to ... well. Fold in corn. Turn into ... sprinkle with sugar and cinnamon. OR Top with grated Cheddar cheese put back in oven until melted.
Combine cornmeal, salt, sugar. Add egg, corn and pimiento; add ... at 325 degrees for a good hour. Stir frequently during the first 20 minutes of baking.
Lightly grease 1 ... from heat, stir in flour, salt, and sugar. Cook until smooth and thick. Stir in corn, then eggs. Bake at 350 degrees for 1 1/2 hours.
Preheat oven to ... then add the corn, salt, pepper, ... butter. Bake 30 to 45 minutes at 400 degrees. (Do not open the oven door or souffle will flop).
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