An old-fashioned Southern breakfast dish
that warms the heart and soul as well as being hearty nourishment
for the body.
Cornmeal Mush &
Fried Mush
- 1 cup cornmeal
1 cup cold water
3 cups water
1 teaspoon salt
- Stir cornmeal into 1 cup cold water in
a bowl.
Bring 3 cups water and the salt to a boil in a large saucepan.
Add cornmeal
mixture to the boiling water gradually, stirring constantly.
- Cook for 5 to 10 minutes or until thickened,
stirring frequently. Serve with sugar and milk or with butter.
Makes 6 servings.
Fried Cornmeal Mush: Pour hot mixture into
lightly greased loaf pan.Cool at room temperature and then cover
and refrigerate overnight. Cut into thin slices. Fry in butter,
bacon fat, shortening, oil or lard in skillet over medium-low
heat until brown on both sides. Serve with butter and syrup or
as desired.
