---------- Recipe via Meal-Master (tm) v8.02
  Categories: Casseroles, Prodigy, Dec.
       Yield: 6 servings
   1 1/2 ts Vegetable oil
     1/2 c  Chopped onions
      17 oz Whole kernel corn
     3/4 c  Corn meal
       2    Eggs
       4    Egg whites
     1/2 c  Nonfat milk
     1/4 c  Flour
     1/2 ts Salt
     1/2 ts Baking powder
            Bottled salsa, taco sauce,
            Chili sauce, tomato sauce or
   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 9
   x 9 x 2-inch baking pan. Bake in preheated 350 F. oven
   until knife inserted near center comes out clean, 25
   to 30 minutes. Top with salsa to taste. To serve, cut
   into squares. Nutrition (per serving):  212 calories
   Total Fat  4 g (15% of calories) Source: The Egg
   Nutrition Center :
   D/L from Prodigy 12-14-94. Recipe collection of Sue
   Smith. 1.80á