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
It is possible to read the history of written recipes back into the far past, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, these, ancient recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
Later on, in The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius informs us how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including coriander, parsley, and rosemary. The introduction of these new tastes prompted an explosion in cookery books, most of which still exist in private cookery archives. By the time we get to the 1900s, cooking publications are greatly in demand due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Baked Cornmeal recipe.
