Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.

Category: SidesServes: 6Time: 45 minComplexity: 2/5

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

  1. Heat the oven to 375°F. Butter a 2-quart dish.
  2. Bring the salted water to a boil. Rain in the cornmeal slowly, stirring constantly, and boil 10 minutes.
  3. 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.
  4. Pour into the prepared dish, scatter the remaining cheese over the top, and make until browned on top, about 15 minutes.
  5. 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.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.