Ukrainian Bukovinian Nachynka (Cornbread Dressing) Recipe

Name: Ukrainian Bukovinian Nachynka (Cornbread Dressing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped fine; 3 tablespoons butter; 1 cup cornmeal; 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 -3 eggs, well beaten

Servings: persons

1 small onion, chopped fine
3 tablespoons butter
1 cup cornmeal
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 -3 eggs, well beaten

1
Cook the onion in the butter until it is tender but not brown.
2
Add the corn meal along with the salt, sugar, pepper, and cinnamon, and mix them to coat the cereal thoroughly with the butter.
3
Pour in the scalded milk gradually and stir briskly until the mixture is smooth and free of lumps.
4
Cook until it thickens.
5
Remove it from the range and blend in the cream.
6
Beat the eggs well and fold into the cereal.
7
Spoon into a 2-quart buttered casserole.
8
Bake the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour.
9
It should have a crisp golden brown crust all around.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 small onion, chopped fine, 3 tablespoons butter, 1 cup cornmeal, 1 teaspoon salt, and more.

Yes, Ukrainian Bukovinian Nachynka (Cornbread Dressing) falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ukrainian Bukovinian Nachynka (Cornbread Dressing)

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