Prósza is my grandma’s recipe; hungarian cornmeal squares. Not sure if it means cornmeal cake, but that’s what it is! I find it slightly odd that most North American recipes don’t cook the cornmeal first to get rid of the gritty-ness and a lot of them aren’t very sweet.
This is sweet and gluten-free. I love eating these for breakfast.
3 cups milk
1 1/2 cups cornmeal
1/2 cup vegetable oil
1/2 cup sugar
1 tsp vanilla
1 tsp lemon rind
1 tsp baking powder
Heat cornmeal and milk on med-low. I bought this super fine cornmeal from an organic farm and the Prosza sort of melted in your mouth. If you use the grocery store courser cornmeal (which I’ve always used), it’ll be more like a crumbly cake. Either way is good!
Stir often until it becomes thick.
Let cool. Preheat oven to 350°F.
Seperate egg yolks and whites. Whisk yolks, sugar, vanilla and lemon rind together.
Add to cornmeal and combine.
Beat egg whites and baking powder together until peaks form.
Fold into cornmeal mixture. Folding is taking a spatula and turning the whites into the mixture; almost like a chopping then turning then folding motion, so that the whites stay fluffy. If you stirred it in, they would break up too much.
Pour into greased 9×13 pan ( I just used Pam, or you could just use butter too keep this gluten-free!)
Bake until golden brown, sides are pulling and not wet in middle. My grandma never gave me a time but it’s like baking a cake, it’ll get all crackly on top. I’d say at least 35min. Just keep checking!