Corn Casserole

Ingredients

1/2 cup onion, chopped
1 1/2 teaspoons vegetable oil
1 can low-sodium cream style corn (about 15 ounces)
3/4 cup yellow cornmeal
1/2 cup 1% low-fat milk
4 tablespoons dried egg mix (or 2 eggs)
1/4 cup all-purpose flour
1/2 teaspoon baking powder
Nonstick cooking spray

Instructions

Preheat oven to 350 °F.
In a saucepan, cook onions over medium heat in vegetable oil until tender (about 4 to 5 minutes).
Open canned corn and drain liquid into a measuring cup. If needed, add water to make 1 cup of liquid.
Add liquid and cornmeal to the cooked onions in the saucepan. Stir until the mixture boils.
Remove saucepan from heat. Mix in milk, corn, and dried egg mix.
In a mixing bowl, mix flour and baking powder. Add cornmeal mixture. Mix well.
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.

Nutrition (per serving)

Calories	214
Protein	7 g
Total Fat	6 g
Saturated Fat	1 g
Cholesterol	106 mg
Sodium	181 mg
Carbohydrates	36 g
Dietary Fiber	2 g

U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations