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2 recipes here.....cornmeal mush and fried mush.....

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Cornmeal Mush

An old-tyme breakfast staple. Tastes extra good served with real maple syrup and butter.  We also like this with a thin layer of freezer strawberry jam on top. Also, some people prefer this with just butter and salt....

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3 and 1/2 c. water

1 tsp. salt 

1 and 1/4 c. stoneground cornmeal (Bob's Red Mill has medium grind cornmeal, keep it refrigerated because of the natural oils it contains)

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Bring 2 and 1/2 c. water to full boil. As the water heats, mix salt and cornmeal and 1 c. COLD water. When water is rapidly boiling, slowly add cornmeal mixture while stirring constantly with a whisk. Do make sure water keeps boiling while slowly adding the mixture.  Turn heat to low, cook and stir for about 5 minutes, until thick. Take off heat, cover for 3 minutes. Makes 6 servings. 

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Note: can make a half recipe 

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Fried Mush

Make a batch of the above Cornmeal Mush, using a little less water. Pour into a lightly butter loaf pan. Let cool; cover with plastic wrap; refrigerate several hours. Carefully remove from loaf pan (it

will be firm). Gently slice with a saw-type knife; fry in butter, browning both sides. Can serve plain

or with maple syrup. Makes 12 slices. 

 

 

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