You may also like
Categories:Viewed: 50 - Published at: 3 years ago
Ingredients
- 1/4 c. Vegetable oil
- 1 sm Onion, finely minced
- 1 c. Cornmeal
- 5 c. Lowfat milk, hot
- 1 tsp -Salt
- 1 tsp Sugar
- 4 x Large eggs, well beaten
- 1/2 c. Whipping cream
- 1 tsp Baking pwdr
Method
- Grand prize: Gail Krawetz, Invermay, Sask.
- "My grandmother was renowned for her baked cornmeal.
- She was asked to bring a roasterful to church dinners and local weddings.
- Now my mother often does the same thing.
- The secret to light cornmeal is to cook it on the stove, then bake it."
- Serve this cornmeal with roasted meats, cooked vegetables or possibly a salad.
- In a large saucepan, heat oil over medium-high heat; cook onion, stirring occasionally, for 5 min or possibly till golden brown.
- Reduce heat to medium-low; stir in cornmeal till well coated.
- Stir in lowfat milk, salt and sugar; cook, stirring constantly, for 15 to 20 min or possibly till thickened.
- combine Large eggs, cream and baking pwdr.
- reserving 2 Tbsp for topping, gradually stir in egg mix into cornmeal; cook, stirring for 7 min or possibly till very thick.
- Pour into greased 12 c.
- (3 L) casserole dish.
- Drizzle reserved egg mix over top; bake, uncovered in 325F oven for 1 hour or possibly till golden brown.
- SERVES: 8-10
