|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 30 for southern corn pudding
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Cut corn from cobs and ... preheated 325 degree oven until a knife inserted in center comes out clean, 40-50 minutes. Serve immediately. Makes 6 portions.
Add all ingredients ... except milk and corn. Mix well. ... Pour into well-buttered casserole and bake at 350 degrees until firm, approximately 40 minutes.
Pour corn into mixing bowl. ... sugar and vanilla flavoring. Mix well. Add milk to desired thickness. Bake in a slow oven, 325 to 350 degrees for 45 minutes.
Combine sugar, eggs, milk, cornstarch and salt. Stir well. Add corn and butter. Pour into a greased 2 quart baking dish and bake at 350 degrees for 1 hour.
Mix corn with: Put in buttered casserole. Set in pan of hot water and bake until firm - 325 degrees about 45 minutes. Serves 4 to 6.
Preheat oven to 350 degrees. Combine corn, sugar, salt ... until knife inserted in center comes out clean. Garnish with fresh parsley. Yield: 6 servings.
Combine the eggs and the partially thawed corn; set aside. ... When the corn pudding is done, combine ... from oven. Pour sauce on top and serve at once.
Drain corn, reserving 3/4 ... casserole in shallow pan of hot water and bake in preheated moderate oven (350 degrees) 40-50 minutes. Makes 5-6 servings.
Combine corn, beaten eggs, ... butter. Place casserole in a pan of warm water and bake in a moderate oven (350 degrees) until custard sets. Yield 6 servings.
Melt butter in ... thick. Stir in corn. Add eggs ... minutes. Serves 6 to 8. This corn pudding is light and delicate, very good served with chicken or ham.
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