Cornmeal Mush With Molasses And Ginger Recipes

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CORNMEAL MUSH RECIPE



Cornmeal Mush Recipe image

Provided by Jeanie Beales

Number Of Ingredients 8

4 cups water
1 cup cornmeal
½ teaspoon salt
1 knob butter
1 teaspoon honey
2-3 edible rose petals (optional)
dollop of whipped cream (optional)
sliced bananas (optional)

Steps:

  • Pour three cups of water into a pot and bring to the boil over moderate heat.
  • Add ½ a teaspoon of salt to the boiling water.
  • In a jug mix 1 cup of cornmeal with 1 cup of cold water until you have a smooth paste - make sure there are no lumps. It is important that the water is cold to ensure the cornmeal doesn't clump.
  • Slowly, stirring all the time, pour the contents of the jug into the boiling water and mix to a smooth consistency.
  • When bubbles start erupting like mini volcanoes, which will happen within a minute or so (watch out they can burn if the droplets of mush jump up and touch your skin), reduce the heat immediately to very low.
  • Put the lid on and leave to cook for around 20 minutes checking now and again to make sure the mush does not catch on the bottom. Be sharp about reducing the heat as the mush can burn quickly and that burnt smell will permeate the whole pot.
  • If you prefer a thicker mush then reduce the water or add extra corn meal to alter the consistency.
  • Serve cornmeal mush in a bowl topped with a savory stew, or on its own with a little milk and sugar, or a blob of butter, whipped cream, some berries, sliced bananas and/or maple syrup or honey.

CORNMEAL MUSH



Cornmeal Mush image

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Provided by NANCYELLEN

Categories     Side Dish     Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients 3

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

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.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g

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

CORNMEAL MOLASSES BREAD



Cornmeal Molasses Bread image

I've been making this bread for years, and it is my absolute favorite! It has a slightly sweet flavor, and a slight "crunch" from the cornmeal. It's great for sandwiches, and makes the BEST toast!!

Provided by Sue Lally

Categories     Breads

Number Of Ingredients 7

1 c very warm water (about 110 degrees)
1/4 c molasses
1 pkg active dry yeast (or 2 1/4 tsp.)
1 Tbsp canola or vegetable oil
3-4 c bread flour
1/4 c corn meal
1/2 tsp salt

Steps:

  • 1. Combine the warm water, molasses, and active dry yeast in a glass measuring cup or small bowl. Stir with whisk until yeast dissolves, and then let stand about 5-10 min. until yeast proofs.
  • 2. Add the oil to the yeast mixture. In a large bowl, combine the cornmeal, salt, and about 2 cups of the flour. Add the yeast mixture, and stir to combine. Add flour a little at a time until the dough forms a ball and pulls away from the sides of the bowl.
  • 3. Knead dough on a lightly floured surface, adding flour if needed, until dough is smooth and elastic (8-10 min.). Put dough in an oiled bowl (or spray with cooking spray), and turn to coat. Cover with plastic wrap or damp towel, and let rise in a warm place for 1 hour or until doubled.
  • 4. When doubled in size, deflate dough, and shape into loaf. Place loaf in a greased 9 x 5 in. loaf pan, cover, and let rise until it's about 1/2 in. above the pan. Bake at 375 for about 25 minutes. Remove from pan and let cool. For a softer crust, brush top lightly with melted butter after baking.

GRANDMA'S MOLASSES CORNBREAD



Grandma's Molasses Cornbread image

Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.

Provided by Junkintrunk

Categories     Quick Breads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup cornmeal
1/2 cup flour
1 egg
1 cup milk
1/4 cup molasses
1/4 cup sugar
2 teaspoons butter, melted
1/4 teaspoon baking soda
2 teaspoons baking powder

Steps:

  • Mix all ingredients until well blended. Put in greased 9-inch round pan.
  • Bake at 425°F for 20-25 minutes. Cut in wedges, butter generously and enjoy!

CORNMEAL MOLASSES BREAD



Cornmeal Molasses Bread image

You're sure to appreciate the nice texture and mild molasses flavor in this golden loaf. Elizabeth Betterman from Long Prairie, Minnesota shared the recipe.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 7

1 cup water (70° to 80°)
1/4 cup molasses
1 tablespoon vegetable oil
1/4 cup cornmeal
1/2 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL MUSH



Cornmeal Mush image

Make and share this Cornmeal Mush recipe from Food.com.

Provided by Stephen Shafer

Categories     Breakfast

Time 50m

Yield 1 breakfast, 2-4 serving(s)

Number Of Ingredients 4

1 cup cold water
1 cup cornmeal
3 cups boiling water
1 teaspoon salt

Steps:

  • Mix cold water and corn meal.
  • Stir into boiling water and salt.
  • Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered.
  • Pack into greased metal can or mold.
  • Cover with plastic and chill overnight or until firm.
  • Slice 1/2 inch thick and brown in skillet.
  • Serve with butter and syrup.

Nutrition Facts : Calories 220.8, Fat 2.2, SaturatedFat 0.3, Sodium 1198.3, Carbohydrate 46.9, Fiber 4.5, Sugar 0.4, Protein 5

CORNMEAL MUSH WITH MOLASSES AND GINGER



Cornmeal Mush with Molasses and Ginger image

Categories     Milk/Cream     Ginger     Breakfast     Brunch     Cornmeal     Winter     Healthy     Molasses     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups water
1 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon minced peeled fresh ginger
2 cups nonfat milk
1/4 cup mild-flavored (light) molasses
1/4 cup (packed) golden brown sugar

Steps:

  • Mix 1 1/2 cups water, cornmeal and salt in heavy medium saucepan. Cook over medium-low heat until mixture thickens, stirring frequently, about 8 minutes. Mix in ginger. Gradually add milk and stir until mixture comes to boil. Reduce heat to medium-low and cook until cereal is thick and smooth, stirring frequently, about 8 minutes.
  • Remove saucepan from heat. Stir in molasses and brown sugar. Cover saucepan and let stand 15 minutes.
  • Spoon cereal into bowls and serve

NASHVILLE MOLASSES CORNMEAL COOKIES



Nashville Molasses Cornmeal Cookies image

Nashville Molasses Cornmeal Cookies is a fantastic new variation of my most favorite recipe Nashville...

Provided by minmerrell

Categories     Biscuits and Cornbread

Number Of Ingredients 11

2 1/2 sticks butter
1 cup sugar
1/2 cup molasses
1 egg
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoons baking soda
Scant 1 teaspoon salt
2 cups all-purpose flour
1 cup self-rising cornmeal mix

Steps:

  • Instructions Heat the oven to 375 F. Cream the butter until soft with an electric mixer. Add the sugar and molasses and continue to beat until light and fluffy. Add the egg, cinnamon, ginger, cloves, and salt. Beat just until well blended. Add the baking soda. Add the flour and cornmeal gradually on low speed until well blended. Use a spatula to scrape up any unblended ingredients around the sides and bottom. The dough will be soft, but easy to handle. You can chill the dough until firmer if you like. Shape into 1-inch balls and roll in sugar. Arrange 20 per large baking sheet about 1 1/2 inches apart. Bake 12 to 13 minutes or until lightly browned on the bottom. Cool on a wire rack. Makes about 50. Note: Add 1/2 cup chopped crystallized ginger for fun.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

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