|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.
Tip: Try corn muffin souffle for more results.
1 - 10 of 24 for jiffy corn muffin souffle
Result Page: 1
Mix all ingredients together. Grease dish. Pour corn mixture into dish. Bake at 350 degrees for 1 hour.
Mix all ingredients together (muffin mix last) in large mixing bowl. Mix well. Pour mixture in souffle dish. Bake at 350 degrees for 55 minutes.
Saute butter and onion until transparent. Add corn (don't drain). Add beaten eggs and muffin mix. Mix in ... Sprinkle cheese on top. Bake 1 hour at 325 degrees.
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.
Mix all ingredients except cheese. Bake in ungreased 7 x 11 pan at 350 degrees 15 minutes. Sprinkle with cheese and bake 20 more minutes. Let sit for ...
Combine all ingredients and pour into a greased 3 quart casserole. Bake at 350 degrees for 45 to 60 minutes, or until golden brown. Serves 6 to 8.
Mix all ingredients together. Remove 1/2 stick butter for topping. Pour into 10 inch pie dish. Bake at 350 degrees for 35-40 minutes (put puffs up ...
Mix all ingredients together, saving 1/2 cup of cheese. Bake 35 to 45 minutes at 350 degrees. Sprinkle the rest of the cheese on top and bake 10 to ...
Combine all ingredients. Mix well. Bake uncovered at 350 degrees for 35-40 minutes. Use a deep bowl. Serves 6-8.
Combine all these ingredients and pour into a 3 quart casserole. Bake at 350 degrees for 45-60 minutes, or until top is golden brown. May sprinkle ...
Result Page: 1
top of page