| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | c | Cornmeal |
| 1 | t | Salt |
| 1 | c | Cold water |
| 2 | c | Hot milk |
| 2 | Eggs | |
| 3 | T | Melted butter |
INSTRUCTIONS
I got this off the recipe-a-day list: Blend 1 cup of cornmeal with 1 teaspoon of salt and combine this with 1 cup cold water. Stir until smooth before adding 2 cups of hot milk and cooking over low heat until the mixture thickens. Next beat 2 whole eggs until the yolks and whites are well blended. Add a little of the hot mixture to the eggs and then the eggs to the hot mixture along with 3 tablespoons of melted butter and beat until the two mixtures are thoroughly mixed. Pour into a well buttered 2-quart casserole (or into individual ovenproof dishes) and place in a 350 degree oven. Cook for about 45 minutes or until firm to the touch. Serve immediately, with butter and honey if desired. Serves 6 Posted to bakery-shoppe digest V1 Number 016 by Linda <cntrygrl@rpmdp.com> on Apr 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 1134
Calories From Fat: 513
Total Fat: 58.1g
Cholesterol: 502.6mg
Sodium: 2744.2mg
Potassium: 1182mg
Carbohydrates: 118g
Fiber: 8.9g
Sugar: 25.9g
Protein: 38.9g