Bob Evans Fried Mush Recipes

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FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Provided by Michele O'Sullivan

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13h20m

Yield 4

Number Of Ingredients 4

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

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.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g

FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.

Provided by Taste of Home

Categories     Brunch     Side Dishes

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
Oil for frying
Maple syrup

Steps:

  • Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.

Nutrition Facts :

LANCASTER COUNTY, AMISH CORNMEAL MUSH



Lancaster County, AMISH Cornmeal Mush image

This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!

Provided by WJKing

Categories     Breakfast

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 3

3 cups water
1 cup cornmeal
1 teaspoon salt

Steps:

  • Mix all ingredients together.
  • Bring to a boil, stirring constantly.
  • Cover& simmer 10-20 minutes (LOW heat).
  • Pour into a loaf pan.
  • Cool and then cut into thin pieces.
  • Fry till golden brown on both sides.

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