1. In a large saucepan, heat oil over medium-high heat; cook onion, stirring
occasionally, for 5 minutes or until golden.
2. Reduce heat to medium-low;
stir in cornmeal until well coated.
3. 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.
4. Drizzle reserved egg
mixture over top;
5.Bake, uncovered in 325 F oven for 1 hour or until golden.
Comments on Baked Cornmeal Recipe:
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This recipe is very low-sodium with 111.63mg per serving
This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Corn, Natural Sweeteners, Onion allergies.