Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Vegetable oil 1/2 c Nonfat milk
1/2 c Chopped onions 1/4 c Flour
17 oz Whole kernel corn 1/2 ts Salt
3/4 c Corn meal 1/2 ts Baking powder
2 Eggs Bottled salsa, taco sauce,
4 Egg whites Chili sauce, tomato sauce or

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 F. oven until knife inserted near center
comes out clean, 25 to 30 minutes. Top with salsa to taste. To serve,
cut into squares. Nutrition (per serving): 212 calories Total Fat 4
g (15% of calories) Source: The Egg Nutrition Center :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

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