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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
- 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; 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.
- In a small bowl, stir together flour, baking powder, and salt. Stir into the cornmeal mixture. Pour into a greased 9-inch baking pan.
- Bake in a preheated oven until the center is set, about 25 to 30 minutes. Top with salsa.
Makes 6 servings.
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