Double Corn Brunch Bake (ovo Lacto) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tsp: Vegetable oil,
1/2 cup: Chopped onions,
17 ounce: Whole kernel corn,
3/4 cup: Corn meal,
2: Eggs,
4: Egg whites,
1/2 cup: Nonfat milk,
1/4 cup: Flour,
1/2 tsp: Salt,
1/2 tsp: Baking powder,
Bottled salsa, taco sauce,
Chili sauce, tomato sauce or
Directions:
An easy to make side dish or baked brunch dish. In medium saucepan
over medium heat, cook onion in oil, stirring occasionally, until
tender, 4 to 5 minutes.
Meanwhile, drain corn reserving liquid. Add water to liquid to make
1 cup. Add liquid mixture and cornmeal to onions. Cook and stir until
mixture boils. Remove from heat. Thoroughly blend in milk, eggs, and
corn. In small bowl, stir together flour, baking powder and salt.
Stir into cornmeal mixture. Pour into greased 9 x 9 x 2-inch baking
pan. Bake in preheated 350 F. oven until knife inserted near center
comes out clean, 25 to 30 minutes. Top with salsa to taste. To serve,
cut into squares. Nutrition (per serving): 212 calories Total Fat 4
g (15% of calories) Source: The Egg Nutrition Center :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
over medium heat, cook onion in oil, stirring occasionally, until
tender, 4 to 5 minutes.
Meanwhile, drain corn reserving liquid. Add water to liquid to make
1 cup. Add liquid mixture and cornmeal to onions. Cook and stir until
mixture boils. Remove from heat. Thoroughly blend in milk, eggs, and
corn. In small bowl, stir together flour, baking powder and salt.
Stir into cornmeal mixture. Pour into greased 9 x 9 x 2-inch baking
pan. Bake in preheated 350 F. oven until knife inserted near center
comes out clean, 25 to 30 minutes. Top with salsa to taste. To serve,
cut into squares. Nutrition (per serving): 212 calories Total Fat 4
g (15% of calories) Source: The Egg Nutrition Center :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp