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Cornmeal,scallion and Cheese Loaf

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“This Roumanian dish is traditionally eaten during Shavuoth, the "dairy " holiday. The name given to me for this was Malai. It takes a bit of prep time, but well worth the effort. It is delicious, freezes well and nutritious. Serve with salad for lunch, or as a side with a fish meal.”
READY IN:
46mins
SERVES:
12-16
YIELD:
2 loaf pans
UNITS:
US

Ingredients Nutrition

Directions

  1. You need 3 separate bowls to make this.
  2. If you do not have buttermilk, put 2 tblsp lemon juice in a small bowl per 1 cup of milk. Add the milk and let it sour for a few minutes.
  3. Sift together flour, cornmeal and baking powder and baking soda. Pour buttermilk into dry ingredients and stir well. Add 2 beaten eggs and 1/2 of melted margarine/butter into batter.
  4. Saute onions and scallions (both green & white part) in remaining melted margarine/butter. Set aside.
  5. Mix cheese with the remaining 2 beaten eggs, salt, pepper and sugar.
  6. Grease 2 9x5 loaf pan with oil and layer as follows:
  7. Use approximately 2/3 cup conrmeal batter per layer
  8. Cornmeal batter - cheese mixture - onion/scallion.
  9. Repeat a second time ending with cornmeal batter.
  10. Bake at 350 deg for approximately 1 hour or until dry in the middle.
  11. If you are planning to freeze this, I would cool the loaves, slice it into 1" slices and layer them between waxed paper in a plastic container. They can then be removed and heated in the microwave, or on a greased griddle.

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