Skip to main content
Main

Ukrainian Cornmeal Stuffing

A baked cornmeal and milk mixture with eggs, butter, and spices, served as a side dish.

From the Wikibooks Cookbook · 8 ingredients
Jump to recipe ↓

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ukrainian Cornmeal Stuffing

Oven350°F (175°C)
Time30–40 minutes

Ingredients

Directions

Prepare the cornmeal base

  1. Preheat oven to 350°F (175°C).

  2. Melt butter in a pot on medium heat.

  3. Add cornmeal and stir to warm up the cornmeal.

  4. Add milk and stir until mixture has thickened.

Make the egg mixture

  1. Beat eggs.

  2. Beat in salt, sugar, and baking powder.

  3. Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.

  4. Stir the egg mixture into the rest of the cornmeal.

Bake and serve

  1. Pour the mixture into a greased casserole dish.

  2. Bake at 350°F (175°C) for 30–40 minutes or until the top has browned.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and fat, giving the stuffing a tender, moist crumb.
Cornmeal
Forms the thick body of the dish, absorbing milk to set into a porridge-like base.
Milk
Hydrates the cornmeal and provides moisture that keeps the baked stuffing soft.
Eggs
Bind the mixture and set during baking, giving the stuffing structure.
Baking powder
Releases gas during baking, helping the stuffing rise and become lighter.

The step that matters

Tempering the eggs. Adding hot cornmeal mixture to eggs too quickly can scramble them. Adding it slowly while whisking warms the eggs gradually so they blend smoothly into the batter.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes