|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.
Results 31 - 40 of 727 for no egg corn pudding
Melt butter and ... large bowl, beat eggs well. Add milk ... Beat well. Add corn last. Pour mixture ... degrees. Serve hot. Makes 2 casseroles and serves 16.
Preheat oven (325 ... quart casserole. Beat eggs until thick. Add corn and pepper. In ... casserole. Baking time 1 hour 20 minutes or until knife comes out clean.
Mix ingredients except corn. Add corn ... degrees for 1 hour. Insert knife; when it comes out clean, it's done. (This has become a Thanksgiving favorite!)
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn, then milk. ... baking. When done, pudding will be golden brown and of custard consistency.
Preheat oven to 350 degrees. Beat eggs well in large ... enough to crush corn niblets. Pour into ... hour at 350 degrees until pudding is set. Serves 4.
Preheat oven to ... small bowl, whisk eggs to blend. Add ... milk. Pour in corn. Stir together. Pour into prepared dish. Bake until set, 35 to 40 minutes.
Drain the can of whole kernel corn. Mix all together adding the muffin mix last. Put in greased 2 quart casserole and bake at 350 degrees for 1 hour.
Mix corn, eggs, butter, milk and salt and pepper. Pour into greased baking dish and set in a pan of hot water. Bake at 350 degrees until set 50 to 60 minutes.
Beat eggs; add milk and beat. Put some corn in bowl and ... egg mixture. Grease casserole. Set in water. Cook in 325 degree oven for 1 hour and 15 minutes.
Mix corn, sugar, and eggs. Stir in remaining ingredients, mixing well. Bake at 450 degrees for 20-25 minutes.
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