Ukrainian Puffy Kulesha (Spoon Bread)

1. 1

   Scald the milk and keep it boiling hot.

2. 2

   Melt the butter in a heavy frying pan, mix in the corn meal, and heat it over a medium heat, stirring constantly, until the corn meal gets very hot and starts to bubble.

3. 3

   Set aside.

4. 4

   Beat the eggs with the salt, sugar, and baking powder.

5. 5

   Add the scalded milk gradually.

6. 6

   Combine this mixture with the corn meal, stirring quickly and lightly.

7. 7

   Do not overmix.

8. 8

   Spoon the kulesha into a buttered loaf pan and bake it in a moderate oven (350F) for 30 minutes.

9. 9

   Serve it like Yorkshire pudding with a meat course, or as a luncheon dish with sour cream and cottage cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.