Malai Romanian Cheese Cornmeal Kugel

Inspiration for new recipes can occur in the most unexpected places. Like the dentist’s office. And no, my revelation did not come from the six-year-old well-thumbed magazines in the waiting room. I look forward to visiting the dentist not only because the sparkle in my smile is restored painlessly but because I also get to schmooze with my multi-talented dental hygienist, Rachel, about our latest kitchen exploits. On my last visit, Rachel, a gourmet cook and foodie dedicated to her culinary roots, was seeking a recipe for malai, a Romanian pudding or kugel made from cornmeal and farmer’s cheese.

Malai Romanian Cheese Cornmeal Kugel

My conversation with Rachel fired up my imagination and a quick perusal of my cookbook collection revealed more than one recipe for malai. Sunny, golden layers of cornbread envelop a sweet creamy cheese filling in Marcy Goldman’s easily prepared recipe for this breakfast casserole or side dish, published in her classic cookbook, A Treasury of Jewish Holiday Baking. With just a fork and bowl, malai can be mixed together in just minutes and once baked, it can be eaten warm or at room temperature. Who thought a visit to the dentist could have such a sweet outcome!

Assemble your ingredients. Center a rack in the oven and preheat it to 350 F. Spray an 11X7-inch rectangular dish with cooking spray. You can also make this dish in a 9-inch spring form pan.

Batter: In a large mixing bowl, combine the melted butter or oil, and sugar. Blend in the remaining batter ingredients to make a smooth mixture. Set the cornmeal mixture aside.

Filling: In a bowl, cream the farmer’s cheese with the sugar. Blend in the remaining filling ingredients.

Spoon half the cornmeal mixture into the prepared pan. Spread it with a knife or spatula to fill the dish until the edges. Top it with the cheese filling. Smooth the cheese filling into an even layer. Spoon the rest of the cornmeal mixture over the cheese filling. Spread it gently with a knife or spatula until it covers the cheese layer completely. Bake until the casserole is set and light golden brown in color, about 40 minutes. Serve it warm or at room temperature, cut in generous squares, topped with sour cream and a spoonful of cherry pie filling or fresh berries, if desired.

Print Recipe

Malai Romanian Cottage Cheese Cornmeal Kugel

Breakfast, Bread and Muffins

By Marcy Goldman, A Treasury of Jewish Holiday Baking – Serves: 8-10

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

Sunny, golden layers of cornbread envelop a sweet, creamy, cheese filling in this easily prepared breakfast casserole or side dish

Ingredients

• Batter:
• 1/3 cup unsalted butter, melted, or vegetable oil
• 1/3 cup granulated sugar
• 2 eggs
• 1/4 cup milk
• 1/3 cup sour cream or yogurt
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• Filling:
• 16 ounces farmer's cheese
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream or yogurt, plus additional for garnish
• 1/4 teaspoon salt
• Topping:
• Sour cream or plain yogurt
• Cherry pie filling (optional)
• Fresh berries (optional)

Instructions

1

Center a rack in the oven and preheat it to 350 F. Spray an 11X7-inch rectangular dish with cooking spray. You can also make this dish in a 9-inch spring form pan.

2

Batter: In a large mixing bowl, combine the melted butter or oil, and sugar. Blend in the remaining batter ingredients to make a smooth mixture. Set this bowl aside.

3

Filling: In a bowl, cream the farmer's cheese with the sugar. Blend in the remaining filling ingredients.

4

Spoon half the cornmeal mixture into the prepared pan. Spread it with a knife or spatula to fill the dish until the corners. Top it with the cheese filling. Smooth the cheese filling into an even layer. Spoon the rest of the cornmeal mixture over the cheese filling. Spread it gently with a knife or spatula until it covers the cheese layer completely. Bake until the casserole is set and light golden brown in color, about 40 minutes. Serve it warm or at room temperature, cut in generous squares, topped with sour cream and a spoonful of cherry pie filling or fresh berries if desired.