Prep 35 mins
Cook 30 mins
I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove top and does not include chilling overnight.
- Bring the water to a rapid boil in a heavy covered pot.
- Add the salt and slowly add the meal to the boiling water, stirring all the time.
- I like to use a wire whisk for this.
- Continue stirring until the cornmeal thickens, about 5 minutes.
- Turn the heat down low and cover the pot.
- Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
- Add the 4 tablespoons flour to the mixture.
- Whip it in, in a hurry.
- Pour the mush into an oiled loaf pan and chill overnight.
- In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
- Fry it slowly until it takes on a golden and crunchy crust.
- This will take some time, 15 minutes or so on each side.
- *Flour the slices before frying--they'll brown evenly and taste wonderful!
- Serve with butter and maple syrup.
I would add a spoonful of sugar to this recipe, to aid the browning process. I feel 15 minutes per side to brown this too long...Lotus
Just what my dad ordered. Having grown up in Indiana, there is nowhere in the South to find mush. This recipe turned out just as he remembered it. I used my deep fryer to cook the mush. I think next time I will try on top of the stove for less mess. thanks!!
We've eaten fried cornmeal mush my whole life. this recipe makes it the way i remember mama making it. mmmmmm so good.