Quaker Cornmeal Mush Recipes

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:

• 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.

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.

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.

FRIED CORNMEAL MUSH

Steps:

• Bring the water to a rapid boil in a heavy covered pot.
• Add the salt and slowly add the meal to the boiling water, stirring all the time.
• I like to use a wire whisk for this.
• Continue stirring until the cornmeal thickens, about 5 minutes.
• Turn the heat down low and cover the pot.
• Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
• Add the 4 tablespoons flour to the mixture.
• Whip it in, in a hurry.
• Pour the mush into an oiled loaf pan and chill overnight.
• In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
• Fry it slowly until it takes on a golden and crunchy crust.
• This will take some time, 15 minutes or so on each side.
• *Flour the slices before frying--they'll brown evenly and taste wonderful!
• Serve with butter and maple syrup.

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.

CORNMEAL MUSH

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.