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Baked Cornmeal
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Photo Attribute: Lori L. Stalteri

Rating: 4.6/5 (5 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 312
% Daily Value**
Total Fat 20g
30%
Saturated Fat 10g
16%
Unsaturated Fat 1g
Cholesterol 164mg
55%
Sodium 112mg
5%
Total Carbohydrate 24g
8%
Dietary Fiber 1g
3%
Sugars 9g
Protein 11g
Vitamin A  10%Vitamin C  0%
Calcium  24%Iron  9%
Potassium  11%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Cornmeal

Recipe Tags: Bread Recipes

Date Added: April 10, 2017

Ingredients:

1 Cup Cornmeal
1 Teaspoon Sugar
1 Onion finely chopped
1/2 Cup Heavy Whipping Cream
1/4 Cup Vegetable Oil
1 Teaspoon Baking Powder
4 Eggs well beaten
5 Cups Milk warm Salt
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Directions:

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:

Sandra S. - February 01, 2011
What is 5 cups of milk warm salt?
Comment Here:
Dietary Notes:
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.
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