Lancaster County Amish Cornmeal Mush Recipes
LANCASTER COUNTY, AMISH CORNMEAL MUSH
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Provided by WJKing
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
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.
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Stephen Shafer
Categories Breakfast
Time 50m
Yield 1 breakfast, 2-4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1198.3, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
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.
CORNMEAL MUSH
This recipe came from a Mennonite community cookbook called "More with Less". With the weather getting cooler, I pulled out this recipe for breakfast the other morning. Yummy, nutritious and just good comfort food. I did a thorough search to make sure I wasn't duplicating a recipe before posting this. This is a little different from other cornmeal mush recipes I've tried because of a simple extra ingredient that makes it a little more creamy. Originally submitted to More with Less by Grace Geiser, Apple Creek, Ohio. Hope you enjoy this as much as we do. :)
Provided by bshemyshua
Categories Breakfast
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
- Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
- Stir constantly while mush thickens. A wire wisk works well at this point.
- Reduce heat to very low, cover and continue cooking for 20-30 minutes.
- Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
- Or, pour into a loaf pan to cool an set.
- Slice, dust with flour if desired, and fry in a well-greased skillet.
Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 596.9, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3
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