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Ingredientes
- 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
Direcciones
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 123 | 47% |
| Total Fat 13.88g | 17% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.18g | |
| Cholesterol 122mg | 41% |
| Sodium 263mg | 11% |
| Potassium 309mg | 9% |
| Total Carbs 25.0g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 9.32g | 6% |
| Protein 9.92g | 16% |
