|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
Results 1 - 10 of 485 for mexican corn
Grease a large ... set aside. Combine corn meal, cream style ... meat, then cheese, then peppers. Top with remaining corn mixture. Bake for 45-60 minutes.
Mix all ingredients except cheese, pour into buttered casserole dish. Bake at 350 degrees for 15 minutes. Cover top with shredded cheese. Bake ...
This salsa recipe can be used as a dip or for cooking! You will need: Put all ingredients in a bowl, mix well. Let set a few minutes. Refrigerate. ...
Remove seeds from ... mix well. Bake in glass Pyrex dish (2-quart size) at 375 degrees for 40 minutes. In place of hot peppers use Mexican corn bread mix.
Sprinkle Mexican seasoning on buttered corn on the cob. Also try seasoning 1 1/2 cups corn with 1/4 teaspoon Mexican Seasoning and 1 tablespoon butter.
Drain corn well. Add all ingredients. Mix well. Add mayonnaise and refrigerate.
Grease pan. Mix well. Bake in a 350 degree oven for 35 to 40 minutes.
Combine corn and muffin mix ... 9x13 inch baking dish. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serves 8.
Mix all ingredients together and place in greased dish. Bake at 350 degrees for 30 to 40 minutes. Put some extra cheese on top before baking.
Mix all ingredients together. Pour into a 9x13 inch baking dish which has been sprayed with Pam or greased. Bake at 400 degrees for 45 minutes.
top of page