Lancaster County Amish Cornmeal Mush Recipes

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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.

GRANDMA'S CORNMEAL MUSH WITH CHEESE



Grandma's Cornmeal Mush With Cheese image

My grandparents ate cornmeal mush A LOT. Usually they ate it plain for breakfast, but if grandma had family over for dinner she would sometimes make it this way. It was a main dish, served with biscuits and garden vegetables. I didn't learn to cook until my twenties, and after a few successes, I was, perhaps, a bit full of...

Provided by Martha Price

Categories     Side Casseroles

Time 40m

Number Of Ingredients 8

1 1/2 qt water
1 1/2 tsp salt
a few dashes of black pepper
1 1/2 c fine yellow cornmeal
4 Tbsp butter
1 c sour cream
1/2 c monterey jack cheese
1/2 c cheddar cheese

Steps:

  • 1. Bring water to a boil in an oven-proof pan. When boiling, add salt and pepper and remove from heat.
  • 2. Stirring constantly, slowly trickle cornmeal into water. Stir well, to eliminate lumps. Return to heat and bring back to a boil. Turn down the heat and cook slowly until the mush thickens, about 20 minutes, stirring often. It should be about the thickness of thick cake batter - if too thick, stir in a bit more water.
  • 3. Melt butter, pre-heat oven to 350. Pour butter to cover bottom of baking dish. Spoon in half of the cornmeal mush to cover bottom of baking dish. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses.
  • 4. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Serve and enjoy!

GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH



Grandma Stover's old-fashioned cornmeal mush image

This recipe was handed down by my Mom. My aunt and my Mom used to cook it. It is good fried with syrup.

Provided by alice coffield

Categories     Other Side Dishes

Number Of Ingredients 5

3 c water, brought to a slow boil.
1 c cold water
1 c cornmeal, yellow or white
3 pinch salt
butter the size of a walnut

Steps:

  • 1. Bring 3 cups water to a boil slow boil. Add salt.
  • 2. Stir cormeal into 1 c. cold water until well blended.
  • 3. Slowly pour the cornmeal mixture into the boiling water.
  • 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
  • 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
  • 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
  • 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
  • 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.

CORNMEAL MUSH BAKE



Cornmeal Mush Bake image

When I make this recipe I use cracked corn instead of cornmeal. It takes a little bit to cook, but it is well worth the time. It is delicious, extremely reach and you can also serve it during a dinner party. My guests always love it.

Provided by EURrosa1

Categories     Weeknight

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/4 yellow cornmeal (I use cracked corn)
1 1/2 teaspoons salt
1 1/2 cups cold water
4 cups water
8 ounces butter
8 ounces sour cream
3/4 lb mozzarella cheese, shredded
pepper and dried onion

Steps:

  • Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
  • Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
  • Bake for 50-60 minutes.

Nutrition Facts : Calories 526.5, Fat 51.7, SaturatedFat 32.1, Cholesterol 143.6, Sodium 1180.1, Carbohydrate 3, Sugar 0.7, Protein 14.2

MICROWAVE CORNMEAL MUSH



Microwave Cornmeal Mush image

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

Provided by tinatinatina

Categories     Breakfast

Time 6m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 2

1/4 cup cornmeal
1 cup water

Steps:

  • Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap.
  • Cook on high for 2 minutes. Remove and stir with fork.
  • Replace plastic wrap and cook for 2 more minutes. Remove and stir.
  • Replace plastic wrap and cook for 1 more minute.
  • Mix in desire seasoning then its hot and ready to eat!

CORNMEAL MUSH



Cornmeal Mush image

This recipe came from a Mennonite community cookbook called "More with Less". With the weather getting cooler, I pulled out this recipe for breakfast the other morning. Yummy, nutritious and just good comfort food. I did a thorough search to make sure I wasn't duplicating a recipe before posting this. This is a little different from other cornmeal mush recipes I've tried because of a simple extra ingredient that makes it a little more creamy. Originally submitted to More with Less by Grace Geiser, Apple Creek, Ohio. Hope you enjoy this as much as we do. :)

Provided by bshemyshua

Categories     Breakfast

Time 30m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 5

3 cups water
1 cup cornmeal
1 cup cold water
1/4 cup flour
1 teaspoon salt

Steps:

  • Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
  • Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
  • Stir constantly while mush thickens. A wire wisk works well at this point.
  • Reduce heat to very low, cover and continue cooking for 20-30 minutes.
  • Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
  • Or, pour into a loaf pan to cool an set.
  • Slice, dust with flour if desired, and fry in a well-greased skillet.

Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 596.9, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3

CORNMEAL MUSH



Cornmeal Mush image

This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!

Provided by JenniferK2

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

3 1/2 cups water, divided
1 teaspoon salt
1 1/4 cups yellow cornmeal

Steps:

  • Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
  • Mix cornmeal with remaining water in a small bowl.
  • Add cornmeal mixture slowly to boiling water, stirring constantly.
  • Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

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