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    You are in: Home / Recipes / Cornmeal Mush Recipe
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    Cornmeal Mush

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    bshemyshua's Note:

    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. :)

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    Serves: 4-6


    Units: US | Metric


    1. 1
      Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
    2. 2
      Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
    3. 3
      Stir constantly while mush thickens. A wire wisk works well at this point.
    4. 4
      Reduce heat to very low, cover and continue cooking for 20-30 minutes.
    5. 5
      Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
    6. 6
      Or, pour into a loaf pan to cool an set.
    7. 7
      Slice, dust with flour if desired, and fry in a well-greased skillet.

    Ratings & Reviews:


    Nutritional Facts for Cornmeal Mush

    Serving Size: 1 (184 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.8
    Calories from Fat 10
    Total Fat 1.1 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 596.9 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 2.4 g
    Sugars 0.2 g
    Protein 3.2 g

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