Layered Cornmeal Casserole Rakott Puliszka Recipes

LAYERED CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350°F. Lightly brush a 3-quart or 9-by-13-inch baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
• In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes. Let cool at least 15 minutes, then serve with salsa and more cilantro.

LAYERED CORNMEAL CASSEROLE (RAKOTT PULISZKA)

Steps:

• Place cornmeal in a saucepan with four cups of water and cook until water is absorbed; set aside.
• Mix cottage cheese, crumbled feta cheese and sour cream in a bowl; set aside.
• Chop bacon and cook until done and drain on paper towels.
• In a square baking dish (9x9-inches), layer with half the cornmeal, half the cheese, and half the bacon. Repeat layer and top with shredded Swiss cheese.
• Bake at 325°F for 30-40 minutes or until top is lightly browned.
• Remove from oven and cool for 10-15 minutes before serving.

ROSALIE'S CORNMEAL CASSEROLE

Steps:

• Saute garlic, onion and green peppers in oil.
• Add cumin and chili. Cook for 2 minutues.
• Add flour. Cook for 1 minute.
• Add tomatoes and kidney beans. Add salt and pepper to taste. Simmer for 20 minutes or longer. (Sometimes I'll simmer it for longer. The flavour is better the longer you simmer it.).
• While the tomato mixture is simmering, make the cornbread mixture.
• Mix together the eggs, mild and oil.
• Add the cornmeal, salt and baking soda. Mix.
• Add the corn. Mix.
• Grease/spray 9 x 13 pan.
• Pour 2/3 cup cornmeal mixture into the bottom of the pan.
• Sprinkle 1 1/2 cups of cheddar cheese on top of the cornmeal mixture.
• Pour tomato mixture on top of cheese.
• Spoon the rest of the cornmeal mixture around the outer edges of the pan, on top of the tomato mixture.
• Sprinkle remaining cheese in the middle of the pan, on top of tomato mixture.
• Bake at 350°F for 45 minutes.
• Let rest for 10 minutes before serving.