You are here

Baked Cornmeal And Cheese

Thrifty.Chef's picture
  Milk 3 3⁄4 Cup (60 tbs)
  Yellow cornmeal 1 1⁄2 Cup (24 tbs)
  Eggs 3 , lightly beaten
  Cayenne pepper 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1 Pinch
  Grated parmesan cheese 1 Cup (16 tbs)
  Butter/Margarine 4 Tablespoon (1/2 Stick)

1. Preheat the oven to 425°F. Heat the milk in a heavy 3-quart saucepan over moderately high heat to just below the boiling point. Reduce the heat to moderate, and gradually stir in the cornmeal. Cook, stirring constantly to avoid lumping, for 5 minutes, or until the mixture is thick. Remove from the heat.
2. Using a wire whisk, beat the eggs into the mixture, whisking vigorously. Add the cayenne pepper, salt, black pepper, and 1/2 cup of the cheese. Pour the mixture into a buttered 13"x9"x2" baking dish. Dot with the butter, and sprinkle with the remaining 1/2 cup of cheese. Bake, uncovered, for 30 to 35 minutes, or until set. Gut into squares and serve with a tomato sauce.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2568 Calories from Fat 1204

% Daily Value*

Total Fat 135 g207.5%

Saturated Fat 72.9 g364.4%

Trans Fat 0 g

Cholesterol 958 mg319.3%

Sodium 3511.9 mg146.3%

Total Carbohydrates 234 g78.1%

Dietary Fiber 16.2 g64.9%

Sugars 47 g

Protein 111 g221.3%

Vitamin A 78.2% Vitamin C 1%

Calcium 243.9% Iron 68.4%

*Based on a 2000 Calorie diet

Baked Cornmeal And Cheese Recipe