Natchinka or Natchynka (pronounced notch-ing-ka) is a Ukrainian baked cornmeal. This is a dish that my mom has made all my life and one my girls have been eating since they were toddlers. My girls often ask for “cornmeal in the oven” because it’s different than mămăligă cooked on the stove. It’s delicious and a family favorite.
Let’s get started!
Sauté onion in butter.
I definitely do not recommend overcooking the onions. The onions taste fine, but I’d rather them a light golden. Once translucent, add cornmeal, sugar and salt.
Stir a couple minutes and remove from heat.
Pour milk into a large pot. Add eggs to milk and whisk well. Heat, but don’t boil.
Once milk is warmed, add cornmeal, stirring or whisking constantly.
Cook until thickened.
Pour into a greased casserole dish. Don’t overcook the onion like I did!!
Bake at 350F for 45 minutes to one hour, or until set.
It may be golden on top or may not be – it’s ok if it’s not golden, as long as it’s set. Today, the natchinka is golden and has puffed up. It’s ok if it looks like it collapses.
This is one of our family favorites!
Serve with butter. Yum!
Natchinka
1 tbsp butter
1/4 of an onion, diced
2/3 cup cornmeal
1 tsp sugar
1/2 tsp salt
3-1/2 cups milk – 3% whole milk works best
2 eggs, well beaten
Sauté onion in butter. Once translucent, add cornmeal, sugar and salt. Stir a couple minutes and remove from heat. Pour milk into a large pot. Add eggs to milk and whisk well. Heat. Once milk is warmed, add cornmeal, stirring or whisking constantly. Cook until thickened. Pour into a greased casserole dish. Bake at 350F for 45 minutes to one hour, or until set. It may be golden on top or may not be – it’s ok if it’s not golden, as long as it’s set. Serve with butter.
enjoy from Our City Homestead to yours
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