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Baked Cheese Cornmeal Casserole Recipe
|Cornmeal||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded and hot|
|Milk powder||1⁄2 Cup (8 tbs)|
|Hard cheese||1 1⁄2 Cup (24 tbs), grated|
|Nutritional yeast||3 Tablespoon|
|Soybeans||1⁄2 Cup (8 tbs), roasted, ground|
|Sage||1⁄2 Teaspoon, ground|
|Cold milk||1 Cup (16 tbs)|
Calories 348 Calories from Fat 185
% Daily Value*
Total Fat 21 g32.2%
Saturated Fat 7.6 g38%
Trans Fat 0 g
Cholesterol 28.3 mg
Sodium 774.6 mg32.3%
Total Carbohydrates 22 g7.4%
Dietary Fiber 3.1 g12.3%
Sugars 6.6 g
Protein 19 g38.5%
Vitamin A 4.7% Vitamin C 2.1%
Calcium 46.4% Iron 18.5%
*Based on a 2000 Calorie diet
Beat into cold milk.
Gradually add hot milk and cook, covered, in double boiler over hot water.
When it thickens into mush, add oil and cheese and stir until smooth.
Turn into oiled 8-inch-square pan and let cool.
Sprinkle with soybeans.
Bake, uncovered, at 350Â° F. for 15 minutes.
Cut into squares before serving.