"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fried Cornmeal Mush Recipe

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This recipe for Fried Cornmeal Mush, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 C. water
1 C. corn meal
1 tsp. salt
Flour

Directions:
Directions:
Bring 3 C. water to a boil. Combine remaining 1 C. water with corn meal and salt, slowly pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue to cook over low heat 5 minutes, stir and pour into small loaf pan and refrigerate overnight. Invert loaf pan onto cutting board and cut into 1/2" thick slices. Dip into flour and place on buttered griddle or skillet and fry on griddle until crisp and light brown and heated through. Serve with butter and syrup.

Personal Notes:
Personal Notes:
Mom made this a lot when we were kids, and I don't think I've made it since I've been an adult. I recently have had a "hankering" for it, so I bought some corn meal so I could make it.

 

 

 

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