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Prep 10 mins
Cook 20 mins
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. :)
- 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.