Makes: 6 Servings

This family favorite casserole is good for breakfast or lunch. Add flavor by topping it with fresh tomato salsa.

Ingredients

• 1/2 cup onion, chopped
• 1 1/2 teaspoons vegetable oil
• 1 can low-sodium cream style corn (about 15 ounces)
• 3/4 cup yellow cornmeal
• 1/2 cup 1% low-fat milk
• 2 eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• Nonstick cooking spray

Directions

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 eggs.
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.

Source: A Harvest of Recipes with USDA Foods, USDA Food Distribution Program on Indian Reservations

Nutrition Information

Serving Size: 1 piece