Fried Cornmeal Mush Recipes

Steps:

• Bring the water to a rapid boil in a heavy covered pot.
• Add the salt and slowly add the meal to the boiling water, stirring all the time.
• I like to use a wire whisk for this.
• Continue stirring until the cornmeal thickens, about 5 minutes.
• Turn the heat down low and cover the pot.
• Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
• Add the 4 tablespoons flour to the mixture.
• Whip it in, in a hurry.
• Pour the mush into an oiled loaf pan and chill overnight.
• In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
• Fry it slowly until it takes on a golden and crunchy crust.
• This will take some time, 15 minutes or so on each side.
• *Flour the slices before frying--they'll brown evenly and taste wonderful!
• Serve with butter and maple syrup.

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 2 1/2 cups water and salt in small pan.
• Mix remaining corn meal and water Stirring boiling salted water constantly, pour corn meal mixture into the water.
• Reduce heat and cook five minutes or until mixture is thickened.
• Spray 9x5-inch loaf pan with cooking spray and then pour thickened mush into the pan.
• Place in refrigerator to set firm.
• When set remove from loaf pan and slice into 1/2 inch slices.
• Spray skillet with cooking spray and fry mush until lightly browned on each side.

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:

• 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:

• Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
• Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
• Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
• When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
• Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
• Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
• Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
• Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
• Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
• Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.

Steps:

• Add cornmeal slowly to boiling salted water in top of double boiler, stirring constantly until mixture thickens and boils. Cover and cook over hot water for 30 minutes.
• Pour mush in wed 7x3" bread pan. When cool (can be cooled in fridge) cover and chill until firm.
• Turn out of pan, slice 1/2" thick and dip in flour. Heat small amount of fat in heavy frying pan and fry mush on both sides until golden brown. Serve with syrup.