|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 220 for cream style corn scalloped
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.
Combine all ingredients except cheese and turn into greased 8 x 8 x 2 baking dish. Top with cheese and paprika. Bake at 350 degrees for 30 minutes or ...
Heat oven to ... minutes. 4 servings. Make scalloped corn except add 1 cup diced cooked ham. Make scalloped corn except add 1/4 cup grated Cheddar cheese.
Saute the bacon ... Stir in the corn and milk. Cover ... Stir in the scallops; cover and ... with a spoonful of bacon-pepper mixture. Approximately 4 cups.
Heat and serve. Frozen scalloped potatoes may be used also.
Combine eggs, flour, ... smooth. Mix with corn and milk. Turn into a buttered 9 inch pie pan. Bake at 350 degrees for 40 minutes or until custard is set.
Drain liquid from whole corn into cup. Beat ... cup of liquid, cream style corn, evaporated milk, ... used as a meatless dish or delicious vegetable dish.
Brown beef and ... casserole. Cover with the meat mixture. Mix corn and milk together and pour over ... and meat. Bake at 350 degrees for 45-60 minutes.
Heat corn and milk, gradually ... and pour over 1/2 cup crumbs. Sprinkle the buttered crumbs over corn. Bake in moderate oven, 350 degrees for 20 minutes.
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