Recipe Git v1
Ukrainian Cornmeal Stuffing (Nachynka)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Ukrainian Cuisine | Side Dishes
Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AUkrainian_Cornmeal_Stuffing_%28Nachynka%29)
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AUkrainian%20Cornmeal%20Stuffing%20%28Nachynka%29&oldid=4518729
License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors
Ingredients
- ½ cup (125 g / 4.4 oz) butter
- 1 cup (140 g / 4.9 oz) cornmeal
- 3 cups (750 ml / 1.6 pints) homogenized milk
- 2 large eggs
- 1 tsp salt
- ½ tsp sugar
- 1 tsp baking powder
- Butter
Directions
- 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 30–40 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.
Mix in a ¼ teaspoon of cinnamon.
Chop up a small onion and cook till tender in the butter, before adding cornmeal.
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.