|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 39 for jiffy mix corn souffle
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Mix all ingredients together. Grease dish. Pour corn mixture into dish. Bake at 350 degrees for 1 hour.
Mix all ingredients together. Bake at 350 degrees for 45 minutes or until golden brown.
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 until blended. Bake at 350 degrees in a 2 1/2 quart Corning Ware for 1 hour or until golden brown.
Mix all ingredients except ... and pour into a greased 9x13 inch pan or casserole dish. Bake 1 hour at 350 degrees until slightly brown and center is set.
Mix all ingredients at once. Put into a 1 1/2 quart casserole. Bake uncovered at 350 degrees for 35-45 minutes.
Combine all ingredients with beaten eggs and mix well. Place in a 9"x13" Pyrex dish and bake at 400 degrees for 30 to 40 minutes until slightly firm.
Combine all ingredients. Mix well. Bake uncovered at 350 degrees for 35-40 minutes. Use a deep bowl. Serves 6-8.
Mix all ingredients together. ... top). Remove from oven and spread 1/2 stick butter over top while still hot. Serve warm. It reheats well in microwave.
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