We offer you to prepare a delicious corn casserole. Pastries are perfect for breakfast and more. This is a satisfying snack to last throughout the day. It is very tasty to eat warm with sour cream, your favorite jam, or condensed milk. You can take a piece of casserole with you to work.
Ingredients
- Corn flour - 200 g
- Chicken egg - 2 pcs.
- Milk - 250 ml
- Sugar - 50 g
- Vanilla sugar - 1 tsp.
- Butter - 15 g
Information
Sweet pastriesServings - 4
Cooking time - 1 hour 0 minutes
How to cook
Pour milk into a saucepan and boil.
Gently pour into the cornmeal and stir quickly to avoid any lumps. Leave for 15-20 minutes.
Divide chicken eggs into whites and yolks. Add the yolks, sugar and vanilla sugar to a deep plate. Beat until smooth. In another bowl, beat the egg whites.
Add the beaten yolks to the corn mixture. Mix well with a whisk or blender.
Add fluffy whites in parts. Gently fold the egg white mixture into the corn mixture.
Grease a deep baking dish with butter. Transfer the dough. Place in a hot oven at 180 degrees. Bake for 40-60 minutes until golden brown. At the end of baking, remove the casserole, brush with milk if desired and sprinkle with sugar.
Corn casserole is ready. Cut into portions and serve to a sweet table. Offer a cup of hot tea or a mug of fresh milk with the casserole.
Do you want to cook a hearty and unusual dish from available ingredients? Cereal casseroles are the ideal solution. In this article we will tell you how to prepare a casserole from corn grits.
Corn casserole
Ingredients
fine corn grits 1 stack Milk 400 milliliters Pumpkin pulp 2 stacks Granulated sugar 3 tbsp. chicken egg 2 pieces) Apples 1 gram breadcrumbs 2 tbsp. Butter 1 piece
- Number of servings: 5
- Cooking time: 40 minutes
Corn casserole: recipe with pumpkin and fruit
To prepare a casserole from corn grits, you need to choose the finest grits. It can be boiled in both water and milk. It all depends on the recipe. The dish can be served either hot or already cooled. In any case, it will be delicious.
This is a sweet, rather dessert dish. For preparation you will need:
- small corn grits (a glass);
- milk (400 ml);
- salt (to taste);
- granulated sugar (3 tbsp);
- grated pumpkin pulp (2 cups);
- egg (2 pcs);
- fruits (whichever you like best);
- breadcrumbs (2 tbsp);
- a piece of butter (for greasing the pan).
Technology:
- Pour milk over the cereal, add salt and the right amount of sugar. Cook porridge.
- Combine the pumpkin pulp with the eggs and beat thoroughly with a blender.
- Grease a baking tray with butter and sprinkle the bottom and sides with breadcrumbs.
- Place half of the prepared corn porridge into it.
- Then spread the pumpkin layer evenly.
- Place fresh fruit cut into pieces on it. You can also add dried apricots, raisins or prunes, and nuts. All this will only improve the taste of the casserole.
- Place the rest of the porridge on top and brush it with sour cream and egg glaze.
- Bake in an oven preheated to +200 for 40 minutes.
When serving, garnish with pieces of fresh fruit.
Corn casserole with mushrooms
A dish prepared according to this recipe can be served for lunch or dinner. You will need:
- corn grits (150 g);
- water (600 ml);
- champignons in marinade (300 g);
- onion head (2 pcs);
- vegetable oil (sl.l);
- carrots (pcs);
- pickled garlic arrows (for decoration);
- salt and pepper (as per your taste);
- bay leaf (3 pcs);
- tomato juice (250 ml);
- greenery.
Technology:
- Place the cereal in boiling water and cook the porridge on low heat until cooked.
- Grease baking dishes with vegetable oil and place half of the cooked porridge into it.
- In a preheated frying pan, lightly fry the mushrooms, adding bay leaves. Add salt and pepper to taste.
- Place a layer of mushrooms and cover it with the remaining corn porridge.
- Place the mold in an oven preheated to +180 and cook the casserole for 15 minutes.
When serving, decorate the dish with slices of carrots, garlic arrows and sprigs of herbs. Tomato juice goes well with the casserole.
There are many recipes for corn grits casserole, you will certainly find the best option for the whole family.
contains cheese
contains onions
Mushrooms are coming, mushrooms are coming! And now we, fans of “silent hunting,” cannot be pulled out of the forest by the ears. We are able to break away from what we love for a short time, but only in order to cook something delicious from the collected mushrooms. And then we run back to the aspen and birch boletuses.
In the role of “delicious” today is a vegetarian casserole made from corn grits with mushrooms, cheese and onions, and then... there will be more...
For corn grits casserole we will need:
- 1/2 cup corn grits;
- 2 onions;
- 200 grams of hard cheese;
- 200 grams of fresh mushrooms;
- 4 tbsp. l. vegetable oil;
- salt to taste.
Corn grits need to be filled with water and left to soak overnight.
The next day, drain the water from the cereal, then grate the cheese on a coarse grater and add half of the grated cheese to the corn grits. There you need to send two tablespoons of oil, salt and mix everything well. 
Finely chop the onion and fry with a spoon of vegetable oil until the standard “golden color”. 
We cut the mushrooms as we want - into small pieces or large ones - and boil them in boiling water for 20-30 minutes. And then fry a little in the remaining spoon of oil. 
Combine onions, mushrooms and corn mixture and mix well. 
Grease a small mold and evenly spread the resulting mixture of corn grits, mushrooms, onions and cheese into it. Turn on the oven, it will need to be preheated to a low temperature of 170-175 °C. 
At this temperature, our future corn casserole should spend 40 minutes in the oven. Let's not disturb her. And only when the allotted minutes have elapsed, take out the casserole and sprinkle the second half of the grated cheese on top of it. 
Now you can increase the oven temperature to 190-200 °C and send the corn grits casserole back for another 15-20 minutes to form an appetizing cheese crust. 
We grab a knife, cut the corn casserole into pieces, add a sprig of fresh parsley for beauty and dinner is on the table! But he won’t stay there for long, honestly. Patamushta is delicious! Bon appetit! 
