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  • Double Corn Brunch Bake

    0 votes
    Double Corn Brunch Bake
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. minced onion
    • 1 1/2 tsp oil
    • 17 ounce canned corn
    • 3/4 c. cornmeal
    • 1/2 c. lowfat milk
    • 2 x Large eggs
    • 4 x egg whites
    • 1/4 c. flour
    • 1/2 tsp baking pwdr
    • 1/2 tsp salt
    • 1 c. Ortega salsa - thick & chunky (medium)

    Directions

    1. Preheat oven to 350 degrees.
    2. In a medium saucepan over medium heat, cook minced onion in oil, stirring occasionally, till tender, about 4 to 5 min.
    3. Meanwhile, drain canned corn; reserving the liquid. Add in sufficient water to the liquid to make 1 c.. Add in the liquid mix and cornmeal to the onions. Cook and stir till the mix boils. Remove from the heat. Thoroughly blend in lowfat milk, Large eggs, egg whites, and the corn.
    4. In a small bowl, stir together flour, baking pwdr, and salt. Stir into the cornmeal mix. Pour into a greased 9-inch baking pan.
    5. Bake in a preheated oven till the center is set, about 25 to 30 min. Top with salsa.
    6. This recipe yields 6 servings.

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