Instructions: Preheat oven to 350 degrees.

In a medium saucepan over medium heat, cook chopped onion in oil, stirring occasionally, until tender, about 4 to 5 minutes.

Meanwhile, drain canned corn; reserving the liquid. Add enough water to the liquid to make 1 cup. Add the liquid mixture and cornmeal to the onions. Cook and stir until the mixture boils. Remove from the heat. Thoroughly blend in milk, eggs, egg whites, and the corn.

In a small bowl, stir together flour, baking powder, and salt. Stir into the cornmeal mixture. Pour into a greased 9-inch baking pan.

Bake in a preheated oven until the center is set, about 25 to 30 minutes. Top with salsa.

This recipe yields 6 servings.

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