Cornmeal Mush Fried And Basic Recipe July17 2012

FRIED CORNMEAL MUSH

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.

FRIED CORNMEAL MUSH

Steps:

• Bring 2 3/4 cups water to a boil over high heat.
• Combine cornmeal, 1 cup cold water, salt, and sugar in a bowl.
• Gradually add the cornmeal mixture to the boiling water, constantly stirring while adding the mixture.
• Reduce heat to medium-high and cook the cornmeal until thick.
• Reduce heat to low and cover the pan.
• Cook 5 more minutes, stirring frequently.
• Pour cooked cornmeal into a loaf pan.
• Cool the cornmeal to room temperature then refrigerate it for several hours.
• Turn the cornmeal out of the loaf pan and cut it into 1-inch slices.
• Put just enough oil in a skillet to cover the bottom.
• Place the skillet over medium heat and heat the oil until hot. It will begin to shimmer. Do not let it get too hot or begin smoke.
• Fry the cornmeal slices slowly in the hot oil until browned on the bottom.
• Gently turn the slices over in the pan and fry them until browned on the bottom.
• Serve fried mush hot with butter and syrup.

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.

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

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!

CORNMEAL MUSH FRIED AND BASIC RECIPE- JULY17 2012

Steps:

• 1. In a small bowl, combine the cornmeal and cold tap water.
• 2. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat.
• 3. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water.
• 4. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter.
• 5. Take this mixture, pour in to loaf pan(s) and place in fridge, covered with foil or plastic wrap, for at least 12 hours. If you are using store bought mush: Proceed from here: Remove from frige, slice in 1/4 to 1/2 in slices. Dredge in flour or cornmeal (you can also skip this dredgin step) and fry in bacon grease in iron skillet until brown and crispy- about 2 to 3 mins a side. Drain on paper towel.
• 6. This is a fantastic replacement for taters and you can use salt and peppa, serve with fried eggs and bacon. You can also put syrup on them for a sweet treat. You can cover them in gravy (tomato or milk gravy) have them as a savory side. It is yummy with cheese, garlic butter, herbs of choice, etc..Your imagination is the limit.