Top these golden slices with whichever tomato-based sauce suits your taste buds and your budget. The end result will be a cross between a corn quiche and cornbread, personalized to please your family. Slaw or fresh crunchy green vegetables would nicely round out this “square” meal.
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1 teaspoon butter or cooking oil |
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1/2 cup chopped onion |
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1 can (15.2 oz.) whole kernel corn, undrained |
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Water |
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1/2 cup cornmeal |
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1/2 cup milk |
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6 eggs |
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1/2 cup all-purpose flour |
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1 teaspoon baking powder |
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1/2 teaspoon salt, optional |
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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. |
