Fried Corn Meal Mush
February 11, 2021 Online Recipe Guide
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Description This is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1980. This actually is quite tasty, I remember enjoying this many times while I was growing up.
Ingredients
At a glance
Course
Side Dishes
Miscellanous
Breads
Difficulty
Easy
Source
Generations – My Family Cookbook
Makes
1 loaf
2 3/4 C. water
1 C. Martha White Yellow Corn Meal
1 C. cold water
1 tsp. salt
1 tsp. sugar
1 C. Martha White Yellow Corn Meal
1 C. cold water
1 tsp. salt
1 tsp. sugar
Methods/steps
Bring 2 3/4 cups water to a boil. Combine corn meal, cold water, salt and sugar; gradually add this to boiling water stirring all the time. Cook until thick. Reduce heat and cover pan, cook 5 more minutes, stirring frequently. Pour into a loaf pan and cool, then refrigerate several hours. Turn out of pan and cut in 1-inch slices. Fry slowly in hot fat turning once. When browned serve hot with butter and syrup.
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