|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 4,090 for creamed corn casserole
Place 1 package ... 1 1/2 quart casserole. Pour can creamed corn over the cuts. ... a half a cup of bacon bits. Bake 45 minutes at 350 degrees. Serves 6.
Soften cream cheese to room temperature, and cream with liquid and sugar. Put corn in slow cooker and add cream cheese mixture. Cook on low for 4 hours.
Melt butter and ... cool. Add whipping cream (not whipped) and corn; mix well. ... taste. Put in casserole dish and bake ... ready when edges start to brown.
Cook corn until all the juice is gone. Stir in butter. Add cream cheese. Heat, stirring constantly until cheese is melted.
Combine corn bread mix, cream corn, kernel corn, ... butter; mix well. Pour into 1 1/2 qt. baking dish. Bake at 400°F for 35-40 minutes. Serves 4-6.
Melt down butter. Put half in casserole dish. 1/2 c. ... milk. 1/4 c. sugar Mix flour, sugar, salt and egg. Add to corn. Heat at 350 degrees for 45 minutes.
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.
Mix together butter, ... off heat. Add corn. Add some ... eggs. Mix all. Pour into buttered casserole dish (round is best). Bake at 350 degrees for 1 hour.
Put chunks of butter in 9 inch casserole. Mix other ... 30 minutes, then raise to 450 degrees for another 30 minutes. When ready top with shredded cheese.
Grease casserole dish with butter. ... and mix with fork. Sprinkle top with a few bread crumbs. Bake at 350 degrees for 1 hour, uncovered. Serves 10-12.
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