Fried Cornmeal Mush
Bring water to boil, stir in cornmeal, then cover and turn off heat. When thickened, add butter and salt and pepper to taste.
- 2 cups cornmeal
- 1 cup water
- 1 tbsp butter
- salt and pepper to taste
- 1/2 cup oil
Pour into 9X13 inch pan, refrigerate 1 hour.
Cut into 4 inch squares and fry in skillet in oil on medium high heat until golden brown and crispy (about 2 minutes on each side).
Note From Mr Breakfast:
Many of the comments for the recipe above indicated that the ingredient proportions may be off. So here's an alternative version that was submitted to us by a user named "Chef-T".
Corn Meal Mush
3 cups water
1 1/2 teaspoon salt
1 cup corn meal
1 cup cold water
Bring 3 cups water and salt to boiling. Add the mixture of corn meal to the cold water, stirring constantly; then add to the boiling water keep stiring until thickened. Cover. Lower heat and cook slowly for 15-20 minutes or longer. Pour into a lightly oiled bread pan.
Cover and chill.
Remove from mold after chilling. Cut into slices about 1/2-inch thick. Dip in flour and fry on both sides on a buttered hot griddle until nicely brown.
This is a very old southern recipe; substitute bacon grease for butter and lard for oil for more authentic flavor.
Mr Breakfast would like to thank laurynlynch for this recipe.
Recipe number 420. Submitted 9/13/2002.