Maize semolina casserole

The recipe for the cornmeal casserole comes from the recipe booklet "Amerika hilft uns kochen. Recipes with US foods for the German housewife", from 1946.
It was intended to give German housewives tips on how to use the ingredients supplied in the CARE parcels.
In addition to dried milk powder or dried egg powder, cornflour and corn semolina were also delivered in tins or packets.
Some of these will be used in this recipe.

Method:

  1. Pour half a litre of milk into a pan, place on the hob and bring to the boil.
  2. Stir in the cornflour until it thickens.
  3. Stir the sugar into the hot semolina mixture.
  4. Add the fat and salt.
  5. Remove the mixture from the heat and leave to cool.
  6. Mix the dried egg powder with the bicarbonate of soda.
  7. Stir a little cold milk into the egg mixture until it forms a paste.
  8. Fold the egg paste into the cooled semolina.
  9. Grease a spring form or ovenproof dish and sprinkle with breadcrumbs if required.
  10. Pour the semolina mixture into the tin, smooth it out and bake at around 180°-200°C for 20–30 minutes until golden brown.
  11. Sprinkle with a little sugar while still warm and enjoy warm or cold.