|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.
41 - 50 of 54 for cornmeal corn cakes
Stir together meal, ... together. Stir in corn, oil and ... x 8 inch cake pan. Bake in 400 degree oven for 25 minutes or until browned. Serve with butter.
Mix flour and cornmeal in pot and ... degrees until nicely browned, about 60 minutes. Loaves may be broken apart and toasted on cookie sheets in warm oven.
Scald milk, stir ... Stir in eggs, cornmeal and 4 1/2 ... well greased pans. Let raise until doubled, bake in moderate oven at 350 degrees for 55 minutes.
Add enough water ... tablespoon and drop in frying pan in hot oil. When needing more or less, always remember to use one less tablespoon of flour than cornmeal.
Pour 2 cups ... over 1 cup cornmeal and 1 tablespoon ... SERVE: Place a corn cake on plate. Top ... each person. Corn cakes should be 5-6 ... or any fresh vegetable.
Preheat oven to ... 1/2 inch round cake pan with a little of the corn oil. Beat egg, ... and salt. Add cornmeal and mix. Add ... cutting the bread into wedges.
Sift together cornmeal, flour, sugar, ... 9 inch square cake pan or iron ... pan. Add the corn kernels and cook ... slightly and serve. Yields 18-20 muffins.
This quantity will ... it looks like corn meal. Place in ... 6 (3 inch) cakes or bake in ... over medium heat 10 minutes covered, then 10 minutes uncovered.
Pour boiling water over mixture of cornmeal, shortening and ... Make into oblong cakes. Press fingers ... to make ridges. Bake at 425 degrees until crisp.
Sift together cornmeal, salt and ... as if for cake. Serve hot. ... pan. Bake and serve in squares. For 1/2 recipe, use half of ingredients and the one egg.
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