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Cheese-Corn Bread, Romanian: Maali - dairy

Posted by : Karen Selwyn

Serves 8-10

1 cup yellow corn meal
6 Tbs. granulated sugar or brown sugar
1 Tbs. flour
2-1/4 tsp. baking powder
1/2 tsp. salt
2 cups sour cream
2 cups small curd cottage cheese
1/2 cup butter or margarine, softened
   OR 1/2 cup vegetable shortening
3 large eggs, lightly beaten

Preheat oven to 350 degrees. Grease a 9-by 5-inch loaf pan. 

Sift together cornmeal, sugar, flour, baking powder and salt.

Beat together sour cream, cottage cheese, butter and eggs. Stir in dry
ingredients. 

Pour into prepared pan, tapping it to remove bubbles. 

Bake until bread is golden brown and pulls away from sides of pan (about
an hour). 

Original source: THE WORLD OF JEWISH COOKING
                 Gil Marks

Current source: "From Alsace to Yemen, culinary heritage explored"
                 Betty Newman
                 JEWISH BULLETIN OF NORTHERN CALIFORNIA
                 10/11/96

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