Fiesta Corn & Egg Bake

Luckytrim

Grill Master
Gold Site Supporter
Fiesta Corn & Egg Bake

1 TBL butter
1/2 c. chopped red onion
2 (11-oz) cans Mexicorn, drained, reserve liquid
Water, if necessary*
1/2 c. cornmeal
1/2 c. milk
6 eggs
1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
Bottled salsa

In medium saucepan over medium heat, cook onion in butter, stirring
occasionally, until tender, about 4 to 5 minutes. Meanwhile. Add water* 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. Thoroughly blend in milk and eggs.

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, about 25 to 30 minutes.
Top with salsa to taste. Return to oven for 5 minutes or so, until the salsa heats through.
To serve, cut into squares.

This is my favorite "Morning After" Brunch recipe.
BTW -A couple of shakes of Sriracha at table doesn't hurt this dish at all !
 
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