Corn Casserole

• 1/2 cupyellow onion, chopped
• 1 1/2 tspvegetable oil
• 1 cancream-style corn, about 15 ounces
• 3/4 cupcornmeal
• 1/2 cupmilk
• 1/4 cupegg substitute, or 2 eggs
• 1/4 cupall-purpose flour
• 1/2 tspbaking powder
• to taste cooking spray

quantities scale with servings

Method

1. 1

   Preheat oven to 350 °F.

2. 2

   In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).

3. 3

   Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.

4. 4

   Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.

5. 5

   Remove saucepan from heat. Mix in milk, corn, and dried egg mix.

6. 6

   In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.

7. 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.