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OAT AND CORN BREAD 
1 c. Quaker Oats, quick or old fashioned, uncooked
1 c. cornmeal
1/2 c. all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt (optional)
1 c. milk
1/2 c. frozen kernel corn (thawed) or canned corn
3 tbsp. oil
2 egg whites (slightly beaten)
2 tbsp. finely chopped onion or flakes (optional)

Heat oven to 425 degrees. Lightly oil 8-9 inch square baking pan.

Combine dry, add remaining; mix well. Bake 20-25 minutes or until edges are lightly browned.

Microwave: Medium low or medium 6 minutes, turning dish every 3 minutes. Let stand 5 minutes before serving.

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