Melt the butter in a medium saucepan, over medium heat; cook onion in butter, stirring often, until translucent, about 5 minutes.
While the onion is softening, Add water (if needed) to
reserved corn liquid to make 1 1/4 cups.
Add liquid mixture and cornmeal to onions. Cook and stir until mixture
boils. Remove from heat.
Blend in milk and eggs to cornmeal mixture.
In small bowl, stir together flour, baking powder and salt. Stir into
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. Return to oven for 5 minutes or so, until the salsa
Cut into serving-sized squares and serve immediately.
Contributor: Junior Trimmer
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