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GRANDMA’S CORNMEAL MUSH Recipe

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This recipe for GRANDMA’S CORNMEAL MUSH is from The Hartman/Koller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ¼ c. toasted yellow cornmeal
3 c. milk
1 c. water
2 tbsp flour
3 tbsp butter or bacon fat, divided
2 tbsp sugar
¾ tsp salt
Directions:
Directions:
Toast in frying pan until golden brown. Grease a 9 x 5 loaf pan. Bring milk, water, 1 tbsp butter, sugar, and salt to boil in a large saucepan. Reduce heat to medium; gradually sprinkle in cornmeal and flour, whisking constantly, until mixture is thick and smooth. Cook over low heat 10 minutes, stirring constantly. Spoon mixture into loaf pan. Cover surface with wrap, pressing into corners and leveling top. Refrigerate at least 3 hours or overnight. Remove cornmeal mixture from pan. Cut crosswise into ½ inch slices. Heat butter in skillet over medium-high heat. Add slices, cook, turning once until golden brown, about 6 minutes. Serve with molasses or maple syrup.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My Grandma, Anna Hartman Smith, was a Adams County PA farmer's wife, known for her hospitality. She cooked for her large family, church, and many friends. Fried mush was a frequent breakfast, or it could be served as a side with sausage for supper. Toasting the cornmeal first really makes a difference!

 

 

 

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