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Ukrainian Cornmeal Stuffing (Nachynka)

Ukrainian Cornmeal Stuffing (Nachynka) — a ukrainian recipe, 8 ingredients.

Ukrainian

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ½ cup (125 g / 4.4 oz) butter
  • 1 cup (140 g / 4.9 oz) cornmeal
  • 3 cups (750 ml / 1.6 pints) homogenized milk
  • 2 large eggs
  • 1 tsp salt
  • ½ tsp sugar
  • 1 tsp baking powder
  • Butter
Make it lactose-friendly
  • ½ cup (125 g / 4.4 oz) butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 3 cups (750 ml / 1.6 pints) homogenized milk → lactose-free milk, oat milk, or almond milk
  • Butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 350°F (175°C).
  2. Melt butter in a pot on medium heat.
  3. Add cornmeal. Stir mixture to warm up the cornmeal.
  4. Add milk. Stir until mixture has thickened.
  5. Beat eggs. Beat in salt, sugar, and baking powder.
  6. Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.
  7. Stir the egg mixture into the rest of the cornmeal.
  8. Pour the mixture into a greased casserole dish.
  9. Bake at 350°F (175°C) for 30–40 minutes or until the top has browned.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0