This puffy kulesha is so delicate and light it is almost like a souffle. Bukovinians (Ukrainians from the province of Bukovina) serve this spoon bread as an accompaniment to meat or as a luncheon dish. Those who enjoy corn meal will find this dish delightful.

3 cups milk
1/2 cup butter
1 cup corn meal
2 eggs.
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon baking powder

Scald the milk and keep it boiling hot.

Melt the butter in a heavy frying pan, mix in the corn meal, and heat it over a medium heat, stirring constantly, until the corn meal gets very hot and starts to bubble. Set aside.

Beat the eggs with the salt, sugar, and baking powder. Add the scalded milk gradually.

Combine this mixture with the corn meal, stirring quickly and lightly. Do not overmix.

Spoon the kulesha into a buttered loaf pan and bake it in a moderate oven (350 degrees F.) for 30 minutes. Serve it like Yorkshire pudding with a meat course, or as a luncheon dish with sour cream and cottage cheese.