FRIED CORNMEAL MUSH
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
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 :
FRIED CORNMEAL MUSH
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
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
I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove top and does not include chilling overnight.
Provided by CindiJ
Categories Grains
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Bring the water to a rapid boil in a heavy covered pot.
- Add the salt and slowly add the meal to the boiling water, stirring all the time.
- I like to use a wire whisk for this.
- Continue stirring until the cornmeal thickens, about 5 minutes.
- Turn the heat down low and cover the pot.
- Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
- Add the 4 tablespoons flour to the mixture.
- Whip it in, in a hurry.
- Pour the mush into an oiled loaf pan and chill overnight.
- In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
- Fry it slowly until it takes on a golden and crunchy crust.
- This will take some time, 15 minutes or so on each side.
- *Flour the slices before frying--they'll brown evenly and taste wonderful!
- Serve with butter and maple syrup.
Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 599.3, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3
FRIED CORNMEAL MUSH
Steps:
- Add cornmeal slowly to boiling salted water in top of double boiler, stirring constantly until mixture thickens and boils. Cover and cook over hot water for 30 minutes.
- Pour mush in wed 7x3" bread pan. When cool (can be cooled in fridge) cover and chill until firm.
- Turn out of pan, slice 1/2" thick and dip in flour. Heat small amount of fat in heavy frying pan and fry mush on both sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OZARK FRIED MUSH / SCRAPPLE
Cheap, easy and so very good. An uncomplicated and traditional old-timey recipe. Cooking time doesn't include chill time.
Provided by Weewah
Categories Breakfast
Time 45m
Yield 1 loaf pan, 4 serving(s)
Number Of Ingredients 5
Steps:
- Line a standard loaf pan with plastic wrap, making sure it's pressed into the corners.
- Place the water in a size appropriate pan with a heavy bottom, OR a double boiler (if you don't want to watch it as closely). To me, faster is better, & mush cooks up over low heat very nicely w/ the occasional stir in a thick bottomed pot. If you have doubts, use the double boiler.
- Add the corn meal and salt to the cool water and place the pot on med- high heat. - If you want scrapple, add the sausage when you add the cornmeal & put your hand in the pot to break up the sausage very thoroughly.You don't want chunks of meat because it will be much harder to slice later.
- When the mush begins to boil, turn heat down to medium-low, cover, and stir every few minutes w/ a spatula to keep it from sticking and burning.
- Cook 20 minutes, stirring frequently, remove from heat and pour into the plastic lined loaf pan.
- Cool 10 - 15 minutes, cover w/ plastic, finish cooling on the counter, and chill at least four hours, or up to a week.
- Turn the loaf out onto the top covering of plastic wrap and slice 1/4 to 1/2 inch thick, using a thin, sharp knife.
- Fry slices in a non-stick pan in the fat of your choice; just a drizzle in a non-stick pan does nicely. Fry over med to med low heat till the slices are nicely browned. I take my time when frying this, you want to develop a nice crunchy crust over the soft mush inside, and on high heat you'll brown it before it gets the texture we like.
- Serve hot w/ honey, syrup, or w/ butter and hot sauce. Good cold too.
- Mush cannot be frozen because the formation of ice crystals causes it to break up when thawed.
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 599.1, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
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