|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 485 for mexican corn in cup
Grease a large cast iron skillet and place in 350°F oven to ... set aside. Combine corn meal, cream style ... 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 ... Put all ingredients in a bowl, mix ... Refrigerate. Sometimes I chop up a few fresh tomatoes and add them, jalapenos are good as well!
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.
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.
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.
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.
Combine corn and muffin mix in bowl; mix well. ... dish. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean. Serves 8.
Grease pan. Mix well. Bake in a 350 degree oven for 35 to 40 minutes.
Drain corn well. Add all ingredients. Mix well. Add mayonnaise and refrigerate.
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