|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 41 for substitute for creamed corn
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Preheat 10" round ... Cool. Whisk egg substitute with nonfat milk, ... set aside. Prepare Corn Cake Batter. Stir ... egg whites with cream of tartar until ... blended. Use batter immediately.
Combine creamed corn, niblets, flour, salt, eggs, cream and melted butter. ... and cinnamon. Sprinkle on top. Bake, uncovered, 30 minutes more. Serves 8.
Place drained corn in a greased ... the corn and cream. Dot butter ... 350 degree oven for about 35 minutes. (Stir twice while baking.) Serves 8 people.
In a skillet, melt butter. Saute onions and bell peppers until tender. Season with red and black pepper. Add corn and heat.
Preheat oven to ... leave pan, about 20 to 35 minutes, depending on oven. Wonderful for just plain eating and makes fabulous base for corn bread stuffing.
Spicy but blends ... baking dish. Cut corn from cobs. Puree ... of corn, sour cream, cheese, cornmeal, ... at 350 degrees for 50 to 60 ... hour. Temperature: 350 degrees.
Melt the butter ... onion to the corn. Add broccoli ... into a baking dish and top with the remaining croutons. Bake at 350 degrees for 35 to 45 minutes.
Mix the sour cream, mayo, green chilies, corn and cheese in a bowl. Add shots of Tabasco to taste (at least 3 to 5). Serve with Fritos Scoops. Yummmm!
Cook corn in very small ... corn and add cream cheese. Stir until ... heat. Serves 8. For smaller portions, use ... of corn or regular size can of corn.
Bring corn and broth to ... Top with additional scallions and Chinese noodles. Serve extra noodles on side. An excellent beginning to any Chinese dinner.
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