Cheese Cornmeal Bake
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Cheese Pudding' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published; distinct from Corn Pudding (whole-kernel corn custard) and Creamy Polenta already in the pool.
Yellow cornmeal is boiled into a thick mush, layered with cheese, and browned in the oven. The 1917 bulletin calls it Cheese Pudding; it eats like a firm, cheesy cornmeal slice.
Why this complexity: Meal must be added gradually to boiling water without lumping.
Ingredients
- 4 cups water
- 1 tablespoon salt
- 8 ounces (about 1 2/3 cups) yellow cornmeal
- 8 ounces sharp cheese, grated, divided
- 1/2 cup milk
Method
- Heat the oven to 375°F. Butter a 2-quart dish.
- Bring the salted water to a boil. Rain in the cornmeal slowly, stirring constantly, and boil 10 minutes.
- Stir in most of the cheese and cook about 10 minutes more, until the cheese is melted. Stir in the milk and cook a few minutes more.
- Pour into the prepared dish, scatter the remaining cheese over the top, and make until browned on top, about 15 minutes.
- Serve hot. Leftovers can be chilled, sliced, and fried.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
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