|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.
Results 1 - 10 of 308 for cream corn cornbread
Any leftover batter ... little milk or cream and baked on ... like adding creamed corn as a hearty ... moistened. For tender cornbread, do not ... is lightly golden brown.
Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Mix meal, eggs, sour cream, creamed corn, and cooking ... top. Top this with the remaining cheddar cheese. Bake at 375 degrees until golden brown and set.
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 ...
Sauté onion and ... and Jiffy, add corns, onion and ... Top with sour cream dollops, sprinkle lightly ... 400°F for 30 minutes. (I rec'd from Shelly Wright)
Just follow the directions on the box and make sure to check with a tooth pick. this cornbread is very moist and a little sweeter. Enjoy!
Preheat oven to ... milk and sour cream. Add peppers, ... onion, cream style corn, and cheese..stir ... oil, pour in cornbread batter. Bake in ... 10 minutes and serve.
Saute onion and pepper in butter; drain. Mix corn, Jiffy mix ... Fold in sour cream and cheese. Bake ... degree oven for 45 to 55 minutes or until firm.
Brush 3 quart ... mixing bowl, combine cornbread mix, corn kernels, cream-style corn, sour ... let cool 5 to 10 minutes before serving. Yield: 6 servings.
Mix corn, butter, eggs and cornbread mix together. Add sour cream. Stir. Pour ... (May need to cover last 10 minutes of baking if top is getting too brown.)
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