|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 115 for jiffy corn pudding
Melt butter in dish. Put in corn and cream. Mix together well. Sprinkle corn bread mix over corn and stir all together. Bake 45 minutes at 350 degrees.
Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.
Mix corn, eggs and Jiffy mix. Pour in ... corn mixture. Drop sour cream by teaspoon on top. Cover with grated cheese. Bake 30-35 minutes at 375 degrees.
Beat the eggs with the sour cream or butter and salt. Then add the corn and last add the Jiffy corn mix.
Mix both cans corn, 1 package ... glass dish (Pyrex). Bake at 350 degrees for 35 minutes or until toothpick comes out clean when placed in center of pudding.
Grease 9 x 13 casserole. Mix corn, butter, sour cream, and eggs. Add muffin mix. Bake at 325 degrees for 1 hour. Allow to set 15 minutes before serving.
Mix together eggs, ... sour cream. Ad corn, yellow cake ... x 13 x 2 inch greased baking pan. Bake 1 hour and 20 minutes or until knife comes out clean.
Mix Jiffy muffin mix with 1 can regular corn, then the ... of the mixed ingredients. Place in the oven for 45 minutes at 350 degrees. Cool it, then slice.
Mix top 3 ingredients then mix in corn bread. Melt butter in 1 1/2 to 2 quart casserole. Pour in top 4 ingredients. Bake at 350 degrees for 40 minutes.
Mix Jiffy corn bread mix as ... sour cream. Mix all together. Pour into 10 x 13 inch pan. Bake in 350 degree oven for 1 hour. Serve warm. Makes 10 servings.
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