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Cornmeal-Cottage Cheese Kugel (D, TNT)
Source: Baker Boulanger
Serves: 8

1/3 cup melted unsalted butter or oil
1/3 cup sugar
2 eggs
1/4 cup milk
1/3 cup sour cream or yogurt
1 cup flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt

1 pound dry cottage cheese or well drained ricotta
1/3 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup sour cream or yogurt
1 pinch salt

Sour cream or yogurt
Warm cherry pie filling (optional)

Preheat oven to 350°F.

Grease a rectangular baking dish (7"x11", if using Pyrex, reduce oven heat to 325°F). You may also use a 9" or 10" spring-form pan.

For batter, stir together the butter and sugar. Add eggs, milk, flour, cornmeal, baking powder and salt to make a smooth batter. Set aside.

For cheese filling, cream the cottage cheese with the sugar. Add vanilla, eggs, sour cream and salt.

Spoon half of cornmeal batter into dish. Top with half of cheese filling, then finish with more cornmeal batter and cheese batter. You may marbleize by gently swirling a butter knife through mixture.

Bake until casserole appears set (40 to 50 minutes). Serve warm or cold, with sour cream or yogurt spooned on top.

Poster's Notes:
Perfect for a dairy Chanukah supper. Easily made ahead, can be served hot or cold.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A