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
4 tablespoons dried egg mix (or 2 eggs) (or 2 eggs)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Nonstick cooking spray
Directions
- Preheat oven to 350 degrees F.
- In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
- Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
- Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
- Remove saucepan from heat. Mix in milk, corn, and dried egg mix.
- In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
- 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.
