GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH
This recipe was handed down by my Mom. My aunt and my Mom used to cook it. It is good fried with syrup.
Provided by alice coffield
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 1. Bring 3 cups water to a boil slow boil. Add salt.
- 2. Stir cormeal into 1 c. cold water until well blended.
- 3. Slowly pour the cornmeal mixture into the boiling water.
- 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
- 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
- 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
- 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
- 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
- Mix cornmeal with remaining water in a small bowl.
- Add cornmeal mixture slowly to boiling water, stirring constantly.
- Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Place some water into a soup bowl and set aside.
- Place the two cups of water into a pan (I use a heavy pan to even out the heat).
- Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
- Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
- Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
- Use water from the pan to rinse out the measuring cup and set aside.
- Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
- Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
- Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
- Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
- Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
- To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
- Cut into 1/4-inch slices (more or less to taste).
- Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
- Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
- If you use a griddle, while cooking you can place the plate under the griddle to warm it.
- Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
LANCASTER COUNTY, AMISH CORNMEAL MUSH
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Provided by WJKing
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Bring to a boil, stirring constantly.
- Cover& simmer 10-20 minutes (LOW heat).
- Pour into a loaf pan.
- Cool and then cut into thin pieces.
- Fry till golden brown on both sides.
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