Corn Casserole

40 min · Serves 6

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

What goes in

• ½ cuponion, chopped
• 7.4 mlvegetable oil
• 1 canlow-sodium cream style corn
• ¾ cupyellow cornmeal
• ½ cup1% low-fat milk
• 59.1 mldried egg mix
• ¼ cupall-purpose flour
• 2½ mlbaking powder
• 1nonstick cooking spray

How to cook it

1. Preheat oven to 350 °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 dried egg mix.
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.

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