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Cornmeal Mush Recipe

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This recipe for Cornmeal Mush, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup cornmeal
1 cup cold water
1 tsp salt
3 cups boiling water

Directions:
Directions:
Mix cornmeal, cold water, and salt.
Slowly stir cornmeal mixture into the boiling water in a saucepan. Cook and stir until thick.
Lower heat. Cover and cook 15 minutes, stirring as needed to keep from sticking.

Number Of Servings:
Number Of Servings:
6 servings, 1/2 cup each
Personal Notes:
Personal Notes:
This may be an obvious recipe for the older generation, but younger cooks might not even know what cornmeal mush is. This was a staple in the "olden days", before my time, when farm families couldn't afford much else. By the fifties and sixties when I was growing up, we always viewed mush as a special treat. Typically, Mom would make a lot of the stuff and we'd eat it for Saturday night supper (dinner was served at noon) as a cereal. Usually, we'd just pour milk over hot mush in a bowl and then sweeten with white or brown sugar. (Some, including Mom, preferred with butter and salt/pepper). The leftover mush would be put into bread pans and stored in the fridge overnight to solidify. Sunday morning, Mom would dump the mush out onto a cutting board and slice it about 1/2 inch thick. The slices were then floured and fried in butter. The best way to eat fried mush was to simply cover it in syrup, but Dad preferred sorghum molasses. This is truly a delicacy that seems to have slipped away with time.

 

 

 

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