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 9x 9 x 2-inch baking pan.
Bake in preheated 35 F. oven until knife inserted near center comes out clean, 25 to 3 minutes.
Top with salsa to taste. To serve, cut into squares.
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