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DOUBLE CORN BRUNCH BAKE
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teaspoon butter or cooking oil
/2 cup chopped onion
can (15.2 oz.) whole kernel corn, undrained
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Water
1
1
6
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1
/2 cup cornmeal
/2 cup milk
eggs
/2 cup all−purpose flour
teaspoon baking powder
/2 teaspoon salt, optional
Bottled salsa, taco sauce, chili sauce, tomato sauce or catsup
In medium saucepan over medium heat, cook onion in butter, stirring
occasionally, until tender, about 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 and eggs. In small bowl, stir together
flour, baking powder and salt, if desired. 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, about 25 to 30 minutes. Top with salsa to taste. To serve, cut into
squares.
DOUBLE CORN BRUNCH BAKE
25
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