|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 525 for creamed corn pudding
Combine all ingredients stirring with fork just enough to mix; does not have to be smooth; do not whip! Mixture should be lumpy. Pour into baking ...
Place in a bowl cream style corn, flour, egg, ... soften butter, place in bowl. Pour in casserole dish. Bake in oven at 375 degrees for 25 to 30 minutes.
Beat sugar, corn and cornstarch; add eggs, butter and milk. Pour into a 2-quart casserole dish or larger. Bake 1 hour at 350 degrees or until lightly brown.
Beat eggs; add milk, sugar, corn and flour. Melt ... in mixture. Bake in casserole dish for 45 to 55 minutes at 350 degrees until thick and top is brown.
Combine all ingredients and bake in six cup greased casserole at 350 degrees for one hour, or until firm in center. Serves 6 to 8.
Beat sugar, corn and cornstarch by ... vanilla. Pour into a 2 quart casserole dish or larger, and bake 1 hour at 350 degrees or until golden brown. Serves 8-10.
Drain the corn and reserve 1 ... hours or until pudding is firm. Heat ... taste and place around the edge of the casserole for garnish. Serve immediately.
Mix all ingredients together in a greased baking dish. Top with sliced butter. Bake 1 hour at 325 degrees.
Beat the eggs with the sour cream or butter and salt. Then add the corn and last add the Jiffy corn mix.
Drain corn. Then mix with all the ingredients. Put in a greased baking dish and bake for 1 hour at 350 degrees.
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