Cornmeal Mush With Molasses And Ginger Recipes

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CORNMEAL MUSH



Cornmeal Mush image

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Provided by NANCYELLEN

Categories     Side Dish     Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients 3

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

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.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g

CORNMEAL MUSH WITH MOLASSES AND GINGER



Cornmeal Mush with Molasses and Ginger image

Categories     Milk/Cream     Ginger     Breakfast     Brunch     Cornmeal     Winter     Healthy     Molasses     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 7

1 1/2 cups water
1 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon minced peeled fresh ginger
2 cups nonfat milk
1/4 cup mild-flavored (light) molasses
1/4 cup (packed) golden brown sugar

Steps:

  • Mix 1 1/2 cups water, cornmeal and salt in heavy medium saucepan. Cook over medium-low heat until mixture thickens, stirring frequently, about 8 minutes. Mix in ginger. Gradually add milk and stir until mixture comes to boil. Reduce heat to medium-low and cook until cereal is thick and smooth, stirring frequently, about 8 minutes.
  • Remove saucepan from heat. Stir in molasses and brown sugar. Cover saucepan and let stand 15 minutes.
  • Spoon cereal into bowls and serve

CORNMEAL-MOLASSES MUFFINS



Cornmeal-Molasses Muffins image

These muffins are a nod to two traditional New England specialties, Anadama bread and Indian pudding, both of which are primarily made with cornmeal and molasses.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 12 regular muffins

Number Of Ingredients 15

Vegetable oil or pan spray, for greasing
1 cup stone-ground cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon fine salt
1/2 teaspoon baking soda
2/3 cup plain yogurt or sour cream
1/2 cup smooth applesauce
1/2 cup molasses
1/2 teaspoon finely grated orange zest
2 large eggs
1 stick unsalted butter, melted (8 tablespoons)
1/4 to 1/3 cup toasted oats for sprinkling, optional

Steps:

  • Preheat the oven to 350 degrees F. Cut parchment paper into twelve 5-by-5-inch squares. Lightly grease the inside of a 12-cup muffin tin. Center a square of parchment paper over 1 of the cups and use your fingers to press the parchment into the cup, so that it sticks to the sides and bottom. Crease the paper as needed to fit and repeat with the remaining parchment (regular muffin liners work just as well but the parchment looks pretty).
  • Combine the cornmeal, flour, sugar, baking powder, cinnamon, salt and baking soda in a large bowl.
  • Whisk together the yogurt, applesauce, molasses, orange zest, eggs and butter in a separate small bowl.
  • Fold the wet ingredients into the dry until just combined (don't fret if the batter is lumpy, this means your batter isn't over-mixed).
  • Fill each liner almost to the top of the tin (an ice-cream scoop lightly greased with nonstick spray will help). Sprinkle each muffin with the toasted oats.
  • Bake, rotating about halfway through, until a toothpick inserted in the muffins comes out clean and the tops are just slightly puffed and spring back when touched, 20 to 24 minutes. Let rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. Store the cooled muffins in an airtight container for up to 3 days.

NEVER LUMPY CORNMEAL MUSH



Never Lumpy Cornmeal Mush image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 4

1/4 cup corn or olive oil
1 cup yellow coarse cornmeal
4 to 5 cups chicken broth
Salt and pepper

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.

CORNMEAL MUSH



Cornmeal Mush image

This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!

Provided by JenniferK2

Categories     Breakfast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

3 1/2 cups water, divided
1 teaspoon salt
1 1/4 cups yellow cornmeal

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 MOLASSES BREAD



Cornmeal Molasses Bread image

You're sure to appreciate the nice texture and mild molasses flavor in this golden loaf. Elizabeth Betterman from Long Prairie, Minnesota shared the recipe.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 7

1 cup water (70° to 80°)
1/4 cup molasses
1 tablespoon vegetable oil
1/4 cup cornmeal
1/2 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

MOM'S CORNMEAL MUSH



Mom's Cornmeal Mush image

This is my husband's treasured recipe of his mom's for corn meal mush. You can cook and then serve with salt and pepper or jelly or syrup.

Provided by Vnut-Beyond Redempt

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 1/2 cups whole milk
1 1/2 teaspoons salt
1 cup cornmeal (white or yellow)
1 cup cold water

Steps:

  • Place the milk on top of double boiler.
  • Place over hot water and heat the milk until hot.
  • Combine cornmeal, salt and cold water and stir until smooth.
  • Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened.
  • Cover and cook for about 30 minutes longer.
  • Divide and put in 2 medium size loaf pans.
  • Slice and fry in hot oil when cooled.

Nutrition Facts : Calories 203.4, Fat 6, SaturatedFat 3, Cholesterol 15.2, Sodium 950.1, Carbohydrate 30.8, Fiber 2.2, Sugar 7.9, Protein 7.3

FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Provided by Michele O'Sullivan

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 13h20m

Yield 4

Number Of Ingredients 4

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

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.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g

FRIED CORNMEAL MUSH



Fried Cornmeal Mush image

I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.

Provided by Taste of Home

Categories     Brunch     Side Dishes

Time 1h15m

Yield 16 servings.

Number Of Ingredients 5

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
Oil for frying
Maple syrup

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.

Nutrition Facts :

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