1 1/2 ts Vegetable oil
1/2 c Chopped onions
17 oz Whole kernel corn
3/4 c Corn meal
2 Eggs
4 Egg whites
1/2 c Nonfat milk
1/4 c Flour
1/2 ts Salt
1/2 ts 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. 1.80
