Cornmeal Casserole - Ukrainian Nachynka

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READY IN: 1hr
SERVES: 8
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fry the bacon crisp in an oven proof dutch oven.
  • Remove bacon and set aside.
  • In a separate pot, scald the 6 Celsius milk. Add the chicken bouillon mix, keep hot.
  • Meanwhile, add butter and onion to the dutch oven - saute until onion is tender.
  • Add cornmeal, mix well.
  • Carefully add the milk to to cornmeal mixture to avoid lumps.
  • Cook until the mixture thickens, stirring constantly. Salt and pepper to taste.
  • When thick, turn off heat.
  • Add bacon to the cornmeal mixture.
  • Whip 6 eggs to a nice froth, add the sugar.
  • Fold into cornmeal mixture. When it is uniformly mixed, do the same with the cream.
  • Butter large casserole, pour mixture inches.
  • Bake 30 - 45 minutes in a 350°F oven depending on if you prefer it like breakfast cereal or more like cake.
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