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Double Corn Brunch Bake recipe

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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