Serve this corn-studded, egg and cornmeal bake topped with salsa.

Double Corn Brunch Bake

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

1. Preheat oven to 350°F (175°C).
2. In a medium saucepan over medium heat, cook chopped onion in oil, stirring occasionally, until tender, about 4 to 5 minutes.
3. Meanwhile, drain canned corn; reserving the liquid. Add enough water to the liquid to make 1 cup. Add the liquid mixture and cornmeal to the onions. Cook and stir until the mixture boils. Remove from the heat. Thoroughly blend in milk, eggs, egg whites, and the corn.
4. In a small bowl, stir together flour, baking powder, and salt. Stir into the cornmeal mixture. Pour into a greased 9-inch baking pan.
5. Bake in a preheated oven until the center is set, about 25 to 30 minutes. Top with salsa.

Makes 6 servings.