Serve this corn-studded, egg and cornmealbake topped with salsa.
Recipe: Double Corn BrunchBake
1/2 cup chopped onion 1 1/2 teaspoons vegetable oil 1 (17-ounce) can corn 3/4 cup yellow or white cornmeal 1/2 cup milk 2 large eggs 4 large egg whites 1/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt Salsa for accompaniment
Preheat oven to 350°F (175°C).
In a medium saucepan over medium heat,cook chopped onion in oil, stirring occasionally, until tender,about 4 to 5 minutes.
Meanwhile, drain canned corn; reservingthe liquid. Add enough water to the liquid to make 1 cup. Addthe liquid mixture and cornmeal to the onions. Cook and stiruntil the mixture boils. Remove from the heat. Thoroughly blendin milk, eggs, egg whites, and the corn.
In a small bowl, stir together flour,baking powder, and salt. Stir into the cornmeal mixture. Pourinto a greased 9-inch baking pan.
Bake in a preheated oven until the centeris set, about 25 to 30 minutes. Top with salsa.
Makes 6 servings.
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