|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 109 for creamed corn souffle
Mix all ingredients together. Grease dish. Pour corn mixture into dish. Bake at 350 degrees for 1 hour.
Melt butter in the pan that you will use to bake in the oven. Mix all other ingredients together in that same pan. Bake for 50-60 minutes in a 350°F ...
Soften cream cheese then, in ... minutes and lightly browned on top. Remove from oven and let cool for 10 minutes or more to firm up. Cut and serve:::::
Mix everything in ... peaks form. Fold into corn mixture. Pour into greased souffle pan. Bake at 350 degrees for 20 to 30 minutes or until golden brown.
Beat eggs; add corn, milk, crackers and cheese. Bake at 350 degrees for 45 minutes.
Melt butter; add ... Add milk and corn and cook until ... Bake in greased 1 1/2 quart baking dish at 325 degrees for 45 minutes or until set. Serves 6 to 8.
In saucepan, combine ... in milk, cheese, corn, jalapeno and ... egg white and cream of tartar to ... into ungreased 1-quart souffle dish. Bake in ... 50 to 55 minutes.
Melt butter; add ... Add milk and corn. Cook until ... baking dish at 325 degrees for 45 minutes or until set. (I place it in a pan of hot water to bake.)
1. Fit a 2 quart straight sided souffle dish with a ... skillet. Add zucchini, corn and bell pepper. ... mixture. 6. Add cream of tartar to ... immediately. Makes 6 servings.
Melt butter, add slightly beaten eggs and sour cream. Add corn; stir. Add mix; stir again. Bake in 350 degree oven uncovered for 45 minutes.
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