|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 56 for corn tamale casserole
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Cook beef in ... beef. Add tomatoes, corn, raisins and ... dish. Cover with Tamale Topping and sprinkle ... thick, stirring frequently. Makes 5 or 6 servings.
Mix corn and eggs. Put in casserole dish and bake ... is set. Cut tamales in bite-size pieces ... grated cheese on top of tamales. Cook another 10 minutes.
Preheat oven to ... wide strips. Combine corn, cornmeal, butter, ... cornmeal mixture and put cheese on top. Cover with foil and bake 1 hour at 350 degrees.
Arrange corn and tamales sliced crosswise, in ... remove from oven. Top with cheese and continue baking until cheese melts and browns. Makes 6 to 8 servings.
Mix together well all ingredients and pour into a casserole dish and bake at 350°F about one hour or until knife tip inserted in middle comes out clean.
Mix together first 5 ingredients. Top with butter. Bake at 375 degrees for 30-45 minutes. Good served with ham. Serves 2.
Brown meat with ... baking dish, meat, corn, chili, cut up tamales and water. Stir. ... 30 minutes. Cut into squares. Pour casserole over this. Delicious!
Combine oil, onion ... baking pan or casserole. Pour following ... spread thinly over the hot filling. This makes a thin layer, but is sufficient when baked.
Open all cans; remove wrappers from tamales and slice. Empty all cans into a large casserole and mix well. ... ingredients can be multiplied to serve any number.
Combine first 5 ingredients in a double boiler and cook for 15 minutes. Mix remaining ingredients and mix with cornmeal mixture. Turn into a baking ...
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