Double Corn Brunch Bake

[Guest guest]

Double Corn Brunch Bake

 

1 1/2 teaspoons vegetable oil

1/2 cup chopped onions

1 17 ounce canned corn

3/4 cup corn meal

2 eggs

4 egg whites

1/2 cup  milk

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

salsa

 

An easy to make side dish or baked brunch dish. In medium saucepan over medium

heat, cook onion in oil, stirring occasionally, until tender, 4 to 5 minutes.

Meanwhile, drain corn reserving liquid. Add water to liquid to make 1 cup. Add

liquid mixture and cornmeal to onions. Cook and stir until mixture boils. Remove

from heat.

Thoroughly blend in milk, eggs, and corn. In small bowl, stir together flour,

baking powder and salt. Stir into cornmeal mixture. Pour into greased 9 x 9 x

2-inch baking pan.

Bake in preheated 350 degrees oven until knife inserted near center comes out

clean, 25 to 30 minutes. Top with salsa to taste. To serve, cut into squares.

Serves 4.