1 hr 5 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.
My Private Note
Units: US | Metric
- 1Bring the water to a rapid boil in a heavy covered pot.
- 2Add the salt and slowly add the meal to the boiling water, stirring all the time.
- 3I like to use a wire whisk for this.
- 4Continue stirring until the cornmeal thickens, about 5 minutes.
- 5Turn the heat down low and cover the pot.
- 6Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
- 7Add the 4 tablespoons flour to the mixture.
- 8Whip it in, in a hurry.
- 9Pour the mush into an oiled loaf pan and chill overnight.
- 10In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
- 11Fry it slowly until it takes on a golden and crunchy crust.
- 12This will take some time, 15 minutes or so on each side.
- 13*Flour the slices before frying--they'll brown evenly and taste wonderful!
- 14Serve with butter and maple syrup.
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Nutritional Facts for Fried Cornmeal Mush
Serving Size: 1 (316 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 599.3 mg
- Total Carbohydrate 29.4 g
- Dietary Fiber 2.4 g
- Sugars 0.2 g
- Protein 3.2 g