DOUBLE CORN BRUNCH BAKE

• 1 teaspoon butter or cooking oil

• 1/2 cup chopped onion
• 1 can (15.2 oz.) whole kernel corn, undrained
• Water
• 1/2 cup cornmeal
• 1/2 cup milk
• 6 eggs
• 1/2 cup all−purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt, optional
• 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.

DOUBLE CORN BRUNCH BAKE 25