|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 2,330 for whole kernel corn
Mix all together and pour into large, lightly oiled casserole dish. Bake at 350°F for 55 to 60 minutes.
into 1/4 inch ... are tender. Add corn and evaporated milk ... broccoli soup. Add 1 can or 1 cup chopped fresh clams for a quick New England clam chowder.
The following is ... bell pepper, jalapeño, corn, green chilies, ... cholesterol, 870 mg sodium Yield: 6 servings. Copyright © 2006 Felicia Drury Kliment.
Scald milk with ... heat; stir in corn and egg yolks. ... baking dish. Sprinkle with paprika. Bake in 350°F oven for about 25 minutes. Makes 4-6 servings.
Select ears containing slightly immature kernels of ideal quality ... large quantities. Remove corn husks and silk; ... minutes Quarts............... 85 minutes
Sift flour, sugar, ... milk, oil, and corn. Add to ... is just dampened. Spoon into greased muffin tins. Bake in hot oven (425 degrees) 20 to 25 minutes.
Place drained corn in a greased ... cream. Dot butter on top. Bake in a 350 degree oven for about 35 minutes. (Stir twice while baking.) Serves 8 people.
Remove husks, silk and wash corn. Cut corn ... rims. Process in a pressure cooker for 75 minutes (pints) or 90 minutes (quarts). Reduce pressure normally.
Bring to a boil. Boil 3 minutes, then add thickening made with 6 tablespoons flour and 1/2 cup milk. Stir and cook about 1 minute. Serves 24-30.
Preheat oven to 350°F. Grease a 11x13 baking pan. Combine all ingredients. Bake for 45-60 minutes.
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