Moms Cornmeal Mush Recipes

Steps:

• Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Steps:

• 1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• 2. Spoon the cornmeal mixture into a lightly greased 9x5" loaf pan. Cover and refrigerate overnight.
• 3. When ready to prepare, melt butter in a large skillet over medium heat. Slice cornmeal mush into 1-inch wide slices. Cook in melted butter, turning, until golden brown on both sides.
• 4. Serve with your favorite breakfast food. Some like maple syrup on their mush; I prefer MORE butter!

Steps:

• Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with 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:

• 1. Bring 3 cups water to a boil slow boil. Add salt.
• 2. Stir cormeal into 1 c. cold water until well blended.
• 3. Slowly pour the cornmeal mixture into the boiling water.
• 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
• 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
• 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
• 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
• 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.

Steps:

• Place the milk on top of double boiler.
• Place over hot water and heat the milk until hot.
• Combine cornmeal, salt and cold water and stir until smooth.
• Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened.
• Cover and cook for about 30 minutes longer.
• Divide and put in 2 medium size loaf pans.
• Slice and fry in hot oil when cooled.

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.