Hand Ground and Oven Roasted Cornmeal Mush

READY IN: 2hrs
Recipe by Noche

In the summer, the horses start kicking their metal windbreaks before our 6:00 A.M. dawn and I will work until noon; long hard days. I love grabbing my 12" cast iron skillet and filling it with my version of the "three sisters:" three thick slices of mush, bacon and two eggs sunny side up with a cup of early morning Yerba Mate.

Top Review by blancpage

I don't mean to waste your time by reading my comment, but I have to say that this was a very entertaining recipe to read. I kind of wish I had the means to prepare it, as I have never had the opportunity to eat or make cornmeal mush. It was informative also, thank you for sharing, and take care. :)

Ingredients Nutrition


  1. I use a Country Living mill and Walton's whole yellow corn.
  2. Pick through it and discard cob, rocks and sorry looking corn.
  3. If you are on a soy free diet, fall over dead.
  4. There is some soy seed in this corn due to shared feed bins at the storage facilities.
  5. Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350° OR until it smells good.
  6. Remove from oven and let stand until completely cool.
  7. Grind in hand mill and rejoice at the roasted corn smell filling your house.
  8. While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
  9. I have well water without chlorine added.
  10. When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
  11. Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
  12. Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
  13. Place in the refrigerator uncovered if you wish.
  14. The oil will protect it.
  15. You now have several days, to a week, of eating depending on how many "mush eaters" you have in the family.

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