Cornmeal Casserole - Ukrainian Nachynka
photo by tammy.burkholder
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 8
ingredients
- 2 cups yellow cornmeal
- 1 large onion, finely diced
- 1 cup bacon, chopped
- 1⁄2 cup margarine or 1/2 cup butter
- 6 cups whole milk
- 2 tablespoons chicken bouillon granules
- 6 whole eggs
- 6 tablespoons sugar
- 1 cup cream
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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RECIPE SUBMITTED BY
I farm with my family on the Canadian Prairies, specifically North Eastern Alberta. I really enjoy cooking, especially the produce I grow myself. We have our own beef, chicken and vegetables. My family humours me by letting me try out new recipes on them but they certainly let me know when it's a flop! My children are starting to learn how to cook (though sometime begrudgingly). ?I also work out of home several days a week as an administrative assistant and I am an active member of my Parish. My interests are crafting, painting, sports, yoga, home decortating, indoor and outdoor gardening, movies and reading.?