|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 1,140 for cream style corn casserole
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.
Combine first 6 ... Mix well. Add muffin mix and stir until combined. Transfer batter to a greased 2-quart casserole dish and bake for 1 hour at 350°F.
Preheat oven to ... oven-proof souffle or casserole dish. In a ... Note: Use half milk/cream (half & half) ... Stir in cream style corn. Add sugar ... center comes out clean.
Cook beef in ... beef. Add tomatoes, corn, raisins and ... teaspoon salt and 2 tablespoons butter. Cook until thick, stirring frequently. Makes 5 or 6 servings.
Saute onion and ... all together. Bake at 350 degrees until bubbly, about 30-40 minutes in casserole dish. Top with grated cheese when removed from oven.
Preheat oven to ... bowl for the casserole mixture. To make ... mixture. Bake at 375°F for about 35-40 minutes, or until crust is brown, and bubbling. Enjoy!
Mix the 3 cans corn with the soup, ... the top of casserole. Add salt ... bake another 10 minutes. Delicious and easy, everyone will think it took forever!
Mix together corn meal, eggs, milk, sugar, cream style corn and oil. ... goes fast at our house! I also won a ribbon at our local fair with this recipe!
Preheat oven to ... mix well. Add squash mixture and sausage to cornbread mix, stirring well. Pour into a large casserole dish and bake for 40-45 minutes.
Sauté bell pepper, ... vegetables, cans of cream style corn and 1 cup ... cheese. Pour into casserole dish and bake ... until cheese is golden and bubbly.
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