Ingredients

Method

1. Preheat oven to 350°F (175°C).
2. Melt butter in a pot on medium heat.
3. Add cornmeal. Stir mixture to warm up the cornmeal.
4. Add milk. Stir until mixture has thickened.
5. Beat eggs. Beat in salt, sugar, and baking powder.
6. Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.
7. Stir the egg mixture into the rest of the cornmeal.
8. Pour the mixture into a greased casserole dish.
9. Bake at 350°F (175°C) for 30–40 minutes or until the top has browned.

Notes

• 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.

Categories

• Side dish recipes
• Recipes using milk
• Recipes for stuffing and dressing
• Baked recipes
• Recipes using butter
• Recipes using baking powder
• Recipes using sugar
• Recipes using cornmeal
• Recipes using egg