double corn brunch bake (ovo lacto)

Categories
Casserole
Fatfree
Breakfast
Vegetable
Yield
6 servings
MeasureIngredient
1½ teaspoon Vegetable oil
½ cup Chopped onions
17 ounces Whole kernel corn
¾ cup Corn meal
Eggs
Egg whites
½ cup Nonfat milk
¼ cup Flour
½ teaspoon Salt
½ teaspoon Baking powder
  Bottled salsa, taco sauce,
  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. 1⅘á

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