This favorite is great for breakfast of lunch.
• ½ cup chopped onion
• 1½ tsp vegetable oil
• 1 can (about 15 ounces) low-sodium cream style corn
• ¾ cup of yellow or white cornmeal
• ½ cup 1% milk
• 4 tbsp egg mix
• ¼ cup flour all-purpose
• ½ tsp baking powder
• Cooking spray
1. Preheat oven to 350 degrees F.
2. In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
3. Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
4. Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
5. Remove saucepan from heat. Mix in milk, corn, and egg mix.
6. In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
7. Spray a 9-inch baking pan with nonstick cooking spray.
Pour mixture into baking pan. Bake for 25 to 30 minutes.
Cut into 6 servings. Serves six.
Nutrition: (per serving)
Serving Size 1 piece (146g)
Total fat 5.5g
Saturated fat 1g
Dietary Fiber 2g
Vitamin A 4% DV
Vitamin C 104% DV
Calcium 7% DV
Iron 9% DV
Percent Daily Values are based on a 2,000 calorie diet.
Suggestion: For more flavor, top the corn casserole with fresh tomato salsa.
This recipe is from "A Harvest Of Recipes" by the USDA.
A Harvest Of Recipes is a free 98 page downloadable recipe book.
For your free PDF copy, click here.
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