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Results 51 - 60 of 123 for roast corn
Put brown sugar, sugar, molasses, ... over freshly popped corn and peanuts which have been ... while in oven. When cool, store in light container.
In mixing bowl, combine buttermilk ... oil, cream style corn, green chilies, jalapeno peppers, ... at the edges. Serve warm. Makes 8-10 pieces.
Combine popped corn, roasted peanuts and pecans ... at 250°F for 45 minutes, stirring every 15 minutes. Cool. Store in airtight container.
54. CORN MEAL MUSH
Mix the corn meal in 2 cups of ... Cool the leftovers in a loaf pan and save for slicing to fry in fat. Serve fried mush with molasses topping.
Peel husks from corn, do not break off ... minutes until a kernel pulls away cleanly and easily. Serve with prepared butter. Makes 8 servings.
Heat the oil for 1 ... the cream style corn, corn kernels, milk and ... just cooked through, about 3 minutes. Remove bay leaf and serve. Serves 6.
Combine all ingredients. Refrigerate. Serves 4-6.
58. CORN PUDDING
Preheat oven to 350°F. Lightly grease a shallow 3-quart baking dish. Melt butter, toss with cracker crumbs to moisten evenly. Whisk soup ...
Preheat oven to 400°F. Butter ... prepared pan. Bake corn bread until golden and tester ... 20 minutes in pan. Cut corn bread into squares.
60. SPICY CORN BREAD
Heat oven to 400 degrees. Sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, chili powder and cumin. Cut the ...
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