Nachynka

By cartwohl

Ingredients

• 1/4 cup butter
• 1 cup cornmeal
• 4 cups homogenized milk
• 4 large eggs
• 1 tsp salt
• 1/2 tsp sugar
• 1 tsp baking powder
• butter to grease casserole dish

Preparation

Step 1

Preheat oven to 350°F (175°C)
Melt butter in a pot on medium heat.
Add cornmeal. Stir mixture to warm up the cornmeal.
Add milk. Stir until mixture has thickened.
Beat eggs. Beat in salt, sugar, and baking powder.
Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.
Stir the egg mixture into the rest of the cornmeal.
Pour the mixture into a greased casserole dish
Bake at 350°F (175°C) for 30 - 45 minutes or until the top has browned

Notes, tips, and variations

While you are thickening the cornmeal mixture, you have enough time to beat the eggs
Doubling the recipe will yield enough to fill a 2 litre casserole dish
For different flavour variations:
Mix in a ¼ teaspoon of cinnamon.
Chop up a small onion and cook till tender in the butter, before adding cornmeal.

Warnings

Do not add the egg mixture to the cornmeal. Some of the eggs will cook on impact resulting in streaks of cooked eggs and a heavier Nachynka