Roasted Cornmeal and Rye Bran Schaumkuche

Name: Roasted Cornmeal and Rye Bran Schaumkuche (Schaumkuche Fun Welschkarn un Karnklee)
Yield: 6 to 8 servings
Cuisine: American
Ingredients: Browned Onions; 2 cups (500 ml) whole milk; sea salt and freshly grated pepper to taste; sea salt and freshly grated pepper to taste; 1 cup (100 g) rye bran (wheat bran may be substituted); 1 cup (125 g) roasted yellow cornmeal; 2 teaspoons sea salt; 1 cup (100 g) rye bran (wheat bran may be substituted); 1 teaspoon ground cumin; 2 teaspoons ground fennel seed; ¼ cup (60 g) unsalted butter, melted; 4 large eggs, separated

Schaumkuche Fun Welschkarn un Karnklee

Preparation info

6 to 8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This recipe comes from the Viger family of Clarendon, Pennsylvania, who serve it as an accompaniment to roast pork.

Ingredients

1 cup (125 g) roasted yellow cornmeal
1 cup (100

Americas
Europe
Germany
United States
Clarendon
Side dish
Pennsylvania

Method

Preheat the oven to 350°F (175°C). Combine the cornmeal, rye bran, salt, fennel, and cumin with a whisk in a bowl. Beat the egg yolks until lemon colored, then add the melted butter and milk and continue beating until thoroughly combined. Add the dry ingredients to form a thick batter.