“This is my mom, Baba Anne Filipchuk’s, recipe for nachynka, handed down from her mom.” –Rob Filipchuk, The Glass Monkey
| 1 lg | onion, chopped |
| ½ c | butter |
| 1 c | cornmeal |
| 1 t | salt |
| 1 t | sugar |
| 1½ t | pepper |
| 3½ c | milk |
| ½ c | light cream (optional) |
| 2 | eggs, well-beaten |
Fry onion in butter until tender. Add the cornmeal along with the salt, sugar and pepper. Mix cornmeal thoroughly with butter and onion. Gradually add milk and mix until no lumps remain. Cook until thickened. Remove from stove, blend in cream. Beat the eggs and fold into cornmeal mix. Spoon into buttered casserole. Bake uncovered at 360ºF for one hour or until golden.