Annette Ogrodnik Corona

Bukovynian Cornmeal Spoon Bread

Bukovyns’ka kulesha

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
The New Ukrainian Cookbook
The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

  • About

Bukovyna is an eastern European territory consisting of a segment of the northeastern Carpathian Mountains and the adjoining plain, divided after 1947 between Ukraine and Romania. Ukrainians from this area serve this cornmeal dish, which is more like a soufflé, most often as an accompaniment to meat dishes.

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup stone-ground cornmeal
  • 3 cups

Method

Preheat the oven to 350°F. Melt the butter in a heavy skillet over medium heat. Mix in the cornmeal and stir constantly until the cornmeal starts to bubble. Take the pan off the heat and set aside.

Bring the milk to a boil in a medium saucepan. Reduce the heat slightly, keeping