|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.
1 - 10 of 4,960 for cream corn
Scald 1 1/2 inch diameter ears or corn for 6 minutes, ... water, may be used to cover the corn in the freezer containers (after it has completely cooled).
Cream butter and cream ... mix well. Add corn and stir well. ... well. This dish is great with traditional meals such as Thanksgiving turkey and Easter ham.
Put milk in double boiler. Add creamed corn and some salt. ... butter, and add to the soup when it is boiling. Just before serving, add the whipped cream.
Cut corn from cob (about ... amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.
Melt butter in ... keep warm. Combine corn and milk in ... stir in light cream and pepper. Cook ... immediately. Unbelievably yummy, but lo-cal and lo-fat.
Chop onions and ... add the creamed corn and 2 spoonfuls of sour cream. Add salt, ... warehouse stores. If using this, one tablespoon will substitute. Enjoy.
Cook corn and asparagus separately ... saucepan blend sour cream, cheese, onion, ... pour hot sauce over vegetables. Serve immediately. Makes 4-6 servings.
Mix 2 tablespoons sugar or honey into cream corn; put into a buttered casserole dish and bake in a 375°F oven until slightly browned on top (about 1/2 hour).
In saucepan melt ... stir in sour cream until mixture is smooth. Add corn and celery, heating ... bacon. Bake in a preheated 350°F oven for 30-45 minutes.
Cook corn and butter in ... sugar, and whipping cream. Cook until ... added if corn becomes too thick. Season with salt and pepper to taste, and enjoy!
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