Never Lumpy Cornmeal Mush Recipes

CORNMEAL MUSH RECIPE

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.

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.

CORN MUSH RECIPE

Steps:

• In a large saucepan, bring the water to a boil.
• In a small bowl, mix together the cornmeal, milk and salt.
• Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
• Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
• Serve warm with cream and maple syrup.

NEVER LUMPY CORNMEAL MUSH

Steps:

• Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.

FLASH-FRIED LAKE PERCH ROLLED IN CORNMEAL

Steps:

• Heat oil in electric fryer or heavy pot to 350 degrees F. Season perch evenly with kosher salt and freshly ground pepper. Place buttermilk and cornmeal separately into two shallow dishes. Dip perch first into buttermilk and immediately dredge in cornmeal. Shake off excess cornmeal. Flash-fry lake perch until crisp, golden and just cooked through.