| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Casseroles, Prodigy, Dec., Fatfree |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Vegetable oil |
| 1/2 |
c |
Chopped onions |
| 17 |
oz |
Whole kernel corn |
| 3/4 |
c |
Corn meal |
| 2 |
|
Eggs |
| 4 |
|
Egg whites |
| 1/2 |
c |
Nonfat milk |
| 1/4 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
|
|
Bottled salsa, taco sauce, |
|
|
Chili sauce, tomato sauce or |
INSTRUCTIONS
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. 1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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