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

4 eggs

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 coarser 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!

Cut into squares and enjoy! It’s like pudding in your mouth! Or cake.. depending on the cornmeal.

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2 Responses to Prosza

  1. Gabriella says:

    My father used to spend days telling me about a cornmeal cake his mother used to make. With every attempt I produced he would tell me the cake was good, but not like his mother’s. Then I found your recipe online, presented the cake to Pops, and . . . it was JUST like his mother made.

    Thank you to you and your grandmother. The treat brought back many happy memories and I got to hear some great stories.

    • DR says:

      sorry for such a late reply! I’m so glad you enjoyed the prosza recipe! I’ve made it recently and used polenta with the consistency of grits, could be called corn grits, and that is what my grandma used back in the day.

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