|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 530 for mexican corn casserole
Brown meat and ... iron skillet or casserole dish. Mix corn meal, eggs, milk, ... Add the rest of the corn bread mixture. Bake at 350 degrees about 1 hour.
Mix corn bread by package ... mixture in a casserole dish. Pour meat ... Top with the rest of the corn bread mixture. Bake at 350 degrees for 30 minutes.
Spicy but blends ... baking dish. Cut corn from cobs. Puree ... 60 minutes. Serves: 8. Preparation: 15 minutes. Baking: 1 hour. Temperature: 350 degrees.
Butter a 9 ... half of the corn and half of ... hour. Remove the casserole from the oven ... cheese, and return to the oven until the cheese melts. Serves 8.
Cook rice as directed. Grease oblong baking with butter. Mix all ingredients together in dish except cheese. Top with shredded cheese and bake for 30 ...
Cut corn from cobs (about ... 10 to 15 minutes. (6 servings.) One can (about 16 ounces) whole kernel corn, drained, can be substituted for the fresh corn.
Preheat oven to ... Puree 1/2 of corn, butter and ... degrees for 50-60 minutes. Suggestion: Browned sausage may be added to make a complete main dish meal.
Beat eggs until foamy; add cheese and corn. Layer in loaf pan size casserole dish: 1 layer ... peppers, corn, peppers and corn. Bake in 350°F oven for 1 hour.
Melt butter, stir in cream cheese, add corn and chile. Bake at 350 degrees for 20 minutes.
Prepare the 2 ... can cream style corn; set aside. ... of cornbread mix. Bake at 400 degrees for 30 minutes. You may add more cheese on top, if desired.
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