Cornmeal Mush Recipes

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

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.

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).

Steps:

• Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

Steps:

• Mix cold water and corn meal.
• Stir into boiling water and salt.
• Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered.
• Pack into greased metal can or mold.
• Cover with plastic and chill overnight or until firm.
• Slice 1/2 inch thick and brown in skillet.
• Serve with butter and syrup.

Steps:

• Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
• Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

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.

Steps:

• Place the milk on top of double boiler.
• Place over hot water and heat the milk until hot.
• Combine cornmeal, salt and cold water and stir until smooth.
• Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened.
• Cover and cook for about 30 minutes longer.
• Divide and put in 2 medium size loaf pans.
• Slice and fry in hot oil when cooled.

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.