|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 66 for scalloped corn jiffy mix
Result Page: 1
Combine cream corn, kernel corn ... cup corn muffin mix. Add remaining ... 1/4 cup corn muffin mix over top. Bake in 350 degree oven for 35 to 40 minutes.
Beat eggs, add sugar, sour cream and butter. Mix in corn and corn bread mix. Put in baking dish and bake 1 hour at 350 degrees.
Mix together and pour ... 350 degrees for 45 minutes to 1 hour. Test for doneness by inserting knife blade in center, if it comes out clean, corn is done.
Whip egg in casserole dish; add corn, Jiffy mix and sour cream ... Ritz crackers and melted butter over top and bake in 350 degree oven for 1 hour. Enjoy!
Mix butter, eggs and whole kernel corn. Add cream ... together and pour into greased large casserole. Bake at 325 degrees for 45 minutes or longer until set.
Mix all ingredients together using the liquid from both cans of corn. Pour into a 9 x 13 baking dish. Bake 1 hour at 350 degrees. Will be firm when done.
Mix all ingredients together ... for 5 more minutes or until cheese is melted. For a pleasant variation, add one can chopped green chilies to corn mixture.
Saute onion, butter, and green pepper. Mix corn muffin mix and ... together and spoon over corn mixture. Bake in oven for 45 to 50 minutes at 350 degrees.
Melt butter. Add corn and sour cream. Mix cream. Add beaten eggs and corn bread mix. Stir. Bake in uncovered 9 x 13 inch pan at 350°F for 1 hour.
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.
Result Page: 1
top of page