Baked Cornmeal


I am posting this recipe for those of you who read my last blog and wanted the recipe. Finding a copy of the October 1993 Canadian Living might be a challenge, so I thought this might be the best place to share it. Enjoy!

Baked Cornmeal (Nachinka)


¼ cup   vegetable oil

1 small onion, finely chopped

1 cup cornmeal (I use the bulk variety.)

5 cups warm milk

1 tsp salt

1 tsp granulated sugar

4 eggs, well-beaten

½ cup heavy cream (whipping cream)

1 tsp baking powder

Combine eggs, cream and baking powder. Reserve 2 Tbsp for topping.

In a large saucepan heat oil over medium-high heat; cook onion until golden. Reduce heat to medium-low; stir in cornmeal until well-coated. Stir in salt and sugar. Slowly add milk, stirring constantly until the mixture is thickened.

Now gradually add the prepared egg and cream mixture, stirring constantly. The mixture should be very thick.

Pour into a greased 12 cup casserole dish. Drizzle reserved egg mixture on top.

Bake, uncovered, at 325 for 1 hour or until golden brown.

Serve as a side dish.


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