Corn Meal Mush, Fried or not! Recipe

From Dorothy McNett's Recipe Book.

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Corn Meal Mush, Fried or not!

From Dorothy McNett's recipes at An Eastern and Midwestern staple food in early colonial days. The settlers learned how to do this from the Native Americans who were growing and eating corn. Serve as a side dish with meats as corn meal mush, or allow it to set up and fry in butter for a common breakfast food.

1 cup yellow cornmeal
1 cup cold water
3 cups hot water
1/4 - 1/2 teaspoon sea salt
1 teaspoon raw sugar
unsalted butter for frying
maple syrup for serving, if desired

In a bowl combine the cornmeal with the 1 cup cold water and set aside. In a 2 quart saucepan heat the 3 cups water with the salt and sugar. When it is nearly boiling, slowly add the soaked corneal, bring to a boil stirring constantly. Reduce to simmer and allow to cook about 8-10 minutes, stirring often. If you wish to use it as a side dish with meats and such, serve it now. If you wish to fry it, pour the hot mixture into a 9 by 5 inch baking dish, smooth out the top and cover. Chill several hours or overnight. When ready to fry, slice it into 1/2 - 1 inch slices. Heat butter in a skillet to coat the bottom nicely. Fry the slices to brown nicely on both sides and serve with maple syrup.

Recipe created 2015-02-17.

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