|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.
91 - 100 of 529 for corn for oven
Pop popcorn and ... a 250 degree oven. Combine sugar, ... once boiling, continue for 5 minutes. Remove ... removing from oven. Cool and break up. Freezes well.
Combine sugar, butter, ... a boil. Cook for 5 minutes. Remove ... Scatter in large shallow pan. Bake at 250 degrees for 45 minutes, stirring every 15 minutes.
Combine the popcorn ... Cook, without stirring, for 4 minutes longer ... in 250 degree oven for 1 hour, ... air-tight containers. Makes 7 1/2 to 10 cups.
Combine sugar, butter, ... Bake in slow oven (250 degrees) for 1 hour, stirring every 15 minutes. Cool. Store ... covered containers. Also freezes well.
Add crumbled crackers to thicken. Bake at 350 for 30 minutes.
Cook white Karo ... from heat. Pour over popped corn and stir. Cover hands with small plastic bags or gloves and form into balls. Great Halloween tradition!
Mix broccoli with creamed corn in bowl. Add ... at 350 degrees for 1 hour. NOTE: ... aluminum foil. If you double recipe, use 9x13 inch pan. Serves 6-8.
Cover chicken with ... cook in the broth. Add corn - cook. Add chicken - heat through. If necessary add enough water to make approximately 8 quarts of soup.
Prepare corn bread, when done cool and crumble in a large bowl. Add all ingredients, mix well and chill overnight. This is good served with pinto beans.
Preheat oven to 425 degrees. ... melted butter from baking pan into batter. Stir in. Pour corn bread batter into pan. Bake at 425 degrees for 15-20 minutes.
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