4 eggs, lightly beaten
2 1/2 cups cornmeal
2 1/4 cups water
3/4 cup vegetable oil
1/4 cup chopped onion
2 teaspoons baking powder
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon paprika
3 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried basil
1 (10 ounce) can tomato soup
1 1/2 cups milk
Preheat oven to 400 degrees F (200 degrees C).
Place eggs in a medium bowl. Stir in cornmeal, water and oil. Mix well.
In a large bowl, mix eggs, cornmeal, onion, baking powder, flour, salt, paprika, oregano, basil, paprika, dried basil, paprika, oregano and salt. Mix well.
In a medium bowl, mix milk and tomato soup. Place milk mixture in a large glass or metal bowl and cover with aluminum foil. Pour soup over eggs and cornmeal mixture.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 60 minutes, or until center is light golden brown. Cool 10 minutes, then reduce temperature to 350 degrees F (175 degrees C).