|The Corn Cook Book|
|by Elizabeth O. Hiller|
Compiled and arranged by Elizabeth O. Hiller, the same Domestic Economics teacher/principal who compiled and arranged the Volland calendars of rec...
11 - 20 of about 870 for corn bread creamed corn
Beat eggs and oil, add salt and corn bread mix. Mix in corn and sour cream. Pour into ... instead of the Jiffy mix, but the Jiffy makes this bread wonderful!
Mix together cornmeal, ... Beat egg; add to mixture along with oil, cream style corn and milk. Mix well. Preheat oven to 425 degrees. Bake for 1/2 hour.
Beat eggs and oil. Add muffin mix corn and sour cream. Pour into oiled 9 x 13 inch pan. Bake at 350 degrees for 35-40 minutes.
Combine corn, sour cream, eggs and oil. Combine cornmeal and baking powder. Mix together and bake in iron pan 30 minutes at 400 degrees.
Beat eggs. Blend in sour cream, oil and corn. Blend corn ... corn mixture. Stir well. Pour into 8 inch square pan. Bake at 375 degrees for 30 to 45 minutes.
Heat oven to ... blend in sour cream, egg yolks ... 10 minutes. Serve warm with honey spread. Good with chili or soups, or as breakfast with maple syrup.
Mix and bake at 350 degrees until done.
Preheat oven to 400 degrees. While oven is heating, heat 9 or 10 inch iron skillet or heavy baking pan. Mix all ingredients together. Remove pan from ...
Preheat oven to 400 degrees. Melt Crisco in baking pan. Mix all remaining ingredients well. Pour into pan. Bake for 30-40 minutes, until springy.
Mix all ingredients well. Pour into greased pan and bake at 375 degrees for 30 to 40 minutes.
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