|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 2,250 for cream style 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).
Combine all ingredients; pour into a greased 1-quart baking dish. Bake at 350 degrees about 35 minutes or until mixture sets. Oysters will be tough ...
Cut corn from cob (about ... amounts/servings, increase cooking time accordingly. I like combining yellow and white corn for this. Everyone loves this dish.
In baking dish, cook at 350 degrees until corn bubbles.
Mix together cornmeal, ... Beat egg; add to mixture along with oil, cream style corn and milk. Mix well. Preheat oven to 425 degrees. Bake for 1/2 hour.
Brown ground beef, ... minutes. Mix in cream of chicken soup, ... soup and cream style corn with the ground ... potatoes are used. Bake 2 hours at 350 degrees.
Saute onion and green pepper in butter. Mix all together. Bake at 350 degrees until bubbly, about 30-40 minutes in casserole dish. Top with grated ...
Cook broccoli, drain ... tablespoons butter. Add corn, beaten eggs, ... crackers and 1 tablespoon butter. Bake at 350 degrees until bubbly. (About 20 minutes.)
Mix eggs with yolks. Mix together flour and sugar. Mix all together and bake at 350°F for at least 1 hour or until done. Usually takes longer ...
Combine butter, cracker ... half of the corn into greased pan. ... cracker crumbs. Pour milk evenly over top of mixture. Bake at 325 degrees for 45 minutes.
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