Bacon N Cornmeal Fried Mush Recipes

BACON N CORNMEAL FRIED MUSH

Steps:

• 1. In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. You may still get a few lumps and that's okay. Reduce heat and simmer until thick, about 3 - 4 minutes. Remove from heat and stir in the bacon.
• 2. Spread into a greased bread pan, or I used a bit wider dish, as long as it's thick enough to slice. Cover and chill overnight.
• 3. Slice the mush into 1/2 inch to 1 inch slices.
• 4. Coat the bottom of a skillet ( I use my iron skillet.) with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.
• 5. Note: Sometimes Gram would dip in flour then brown it. Either way its yummy! I fried some with and without the flour. You can also make it without the bacon.
• 6. Serve with butter & maple syrup if desired...so good!

MOM'S FRIED MUSH

Steps:

• 1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• 2. Spoon the cornmeal mixture into a lightly greased 9x5" loaf pan. Cover and refrigerate overnight.
• 3. When ready to prepare, melt butter in a large skillet over medium heat. Slice cornmeal mush into 1-inch wide slices. Cook in melted butter, turning, until golden brown on both sides.
• 4. Serve with your favorite breakfast food. Some like maple syrup on their mush; I prefer MORE butter!

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

FRIED CORNMEAL MUSH

Steps:

• 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.