1/4 cup vegetable oil
1 small onion, finely chopped
1 cup cornmeal
5 cup milk, warm salt
1 tsp sugar
4 each eggs, well beaten
1/2 cup whipping cream
1 tsp baking powder
Directions
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 a salad.
In a large saucepan, heat oil over medium-high heat; cook onion,
stirring occasionally, for 5 minutes or until golden. Reduce heat to
medium-low; stir in cornmeal until well coated. Stir in milk, salt
and sugar; cook, stirring constantly, for 15 to 20 minutes or until
thickened. combine eggs, cream and baking powder. reserving 2 Tbsp
for topping, gradually stir in egg mixture into cornmeal; cook,
stirring for 7 minutes or until very thick. Pour into greased 12 cup
(3 L) casserole dish. Drizzle reserved egg mixture over top; bake,
uncovered in 325F oven for 1 hour or until golden.
SERVES: 8-10 SOURCE: Heritage Recipe Contest, Canadian Living
magazine for Canada's 125th birthday posted by Anne MacLellan
Servings: 8 servings
Baked Cornmeal Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient records were just simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs were skilled in the use of many herbs, including some that we all recognise for example thyme, rue and parsley. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, such as coriander, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, some of which are kept safe in private cookery archives. The introduction of television gave us TV cooks and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked Cornmeal recipe.
