Nachynka (Spoonbread)

BUKOVINIAN NACHYNKA:

1 small onion, chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3 1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten

Cook the onion in the butter until it is tender but not brown. Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter. Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps. Cook until it thickens. Remove it from the range and blend in the cream. Beat the eggs well and fold into the cereal. Spoon into a 2-quart buttered casserole. Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It should have a crisp golden brown crust all around. Serves 6 to 8.

BUKOVINIAN NACHYNKA:

6 slices bacon
1 small onion, finely chopped
3 tbsp. butter or bacon drippings
1 cup cornmeal
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
3 1/2 cups milk, scalded
3 eggs, well-beaten
1/2 cup light cream

Fry bacon until crisp. Add onion and saute. Remove bacon and onion. Bacon drippings can be used instead of butter. On low heat, gently stir in the cornmeal and stir so it is coated. Add salt, pepper, and sugar.

Scald milk and add it gradually, stirring constantly, until bubbly and all the milk is gone. Simmer until thickened.

Remove from heat and add eggs, cream, bacon pieces, and onion. fold gently. Pour into 2 quart casserole and bake uncovered in oven for 1 hour at 350 degrees F.

CHICKEN BROTH NACHYNKA:

Since this recipe has no fat make sure you use homemade well seasoned rich chicken broth.

1 cup corn meal
5 cups boiling rich and well seasoned chicken broth
3 egg yolks, well beaten

Add the corn meal gradually to the boiling chicken broth, and stir until smooth and free of lumps. Cook the mixture until most of the liquid is absorbed. This mixture should not be very thick. Stir some of the hot cereal into the beaten yolks, and then blend it with the rest. Cook it over a low heat from 5 to 6 minutes. Serve hot or cold with any meat preparation. serves 7 to 9.

NACHYNKA:

1 medium onion
1/4 lb. butter
1 cup cornmeal
1 tsp. sugar
1 tsp. salt
1 quart warm milk
4 eggs, well-beaten
1 tsp. baking powder

Saute chopped onion in butter. Do not brown. Turn heat to low. Add cornmeal to butter and mix well. Add the sugar, salt and warm milk. Stir slowly until the cornmeal begins to thicken. Remove from heat. Add the eggs and baking powder. Mix well. Pour into a greased 3-quart casserole. Bake at 325 degrees F. for 1 hour.

NACHYNKA FOR 100 PEOPLE:

1 cup diced onion
1 pound butter
6 cups cornmeal
6 quarts milk
4 cups cream
1/3 cup sugar
2 tbsp. salt
2 tsp. pepper
24 eggs
4 tsp. baking powder

Saute onions in butter. Add cornmeal and fry for a little longer. Combine milk, cream, sugar, salt, and pepper. Heat until warm, add to cornmeal, mixing constantly. Let cook till thickened (if lumpy beat with egg beater). Remove from heat and add well-beaten eggs and baking powder. Fold in gently. Pour into large greased roasting pan. Bake uncovered at 350 degrees F. for 1 to 1 1/2 hours, or until golden brown.