|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 165 for cornbread whole kernel corn
Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Mix everything in a bowl. Transfer batter to a 9 x 13-inch pan. Bake at 350°F for about 40 minutes, or until a toothpick inserted in center of ...
In skillet brown ... taco seasoning, water, corn, green pepper ... and remaining onions. Bake 2-3 minutes longer. Preparation time: 12 minutes. Serves 8-9.
Brush 3 quart ... mixing bowl combine cornbread mix, corn kernels, creamed corn, ... crusty, 50-55 minutes. Remove and let cool 5-10 minutes before serving.
Combine muffin mix, eggs, sour cream, butter and corn. Mix well. Bake in 350 degree oven for 35 minutes. Top with Swiss cheese and bake 10 minutes longer.
Mix corns and sour cream together. Add butter and cornbread mix. Stir all ... at 350 degrees for 45 minutes. Top with cheese and bake 15 minutes longer.
Mix corn and cornbread mix and pour ... pepper mix over corn mixture. Dot sour cream over casserole and top with cheese. Bake at 350 degrees for 30 minutes.
Add drained whole kernel corn and cream-style corn ... sour cream and cornbread mix. Salt and ... minutes. Cover with foil when baking. Serves 6 to 8 people.
Mix together all ... (Do not drain corn). Spray or ... dish. Bake 350 degrees for 50 to 60 minutes. The corn will be done when it is firm in the middle.
Drain whole kernel corn. Mix all ingredients together thoroughly. Bake uncovered at 350 degrees in 1 1/2 quart casserole dish for 40 minutes.
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