Directions

1. 1

   Preheat your oven to 350 °F. In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.

2. 2

   Open the can of cream-style corn and pour it into a measuring cup, draining off the liquid into the same cup. If the drained liquid measures less than 1 cup, add water to bring it to exactly 1 cup total.

3. 3

   Pour the corn liquid into the saucepan with the cooked onions. Add the cornmeal and stir well, making sure no lumps form. Continue stirring over medium heat until the mixture comes to a gentle boil.

4. 4

   Remove the saucepan from heat. Stir in the reserved canned corn, low-fat milk, and the dried egg mix (or beaten eggs if using fresh eggs), mixing thoroughly until fully combined.

5. 5

   In a separate mixing bowl, whisk together the all-purpose flour and baking powder. Add this flour mixture to the cornmeal mixture and stir until everything is well blended with no lumps.

6. 6

   Coat a 9-inch baking pan with nonstick cooking spray. Pour the casserole mixture into the prepared pan and smooth the top.

7. 7

   Place in the preheated oven and bake for 25 to 30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

8. 8

   Remove from the oven and let cool for a few minutes. Cut into 6 equal servings and serve warm.