Grandmas Cornmeal Mush With Cheese Recipes
CORNMEAL MUSH
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
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
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
MOM'S CORNMEAL MUSH
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
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
HAND GROUND AND OVEN ROASTED CORNMEAL MUSH
In the summer, the horses start kicking their metal windbreaks before our 6:00 A.M. dawn and I will work until noon; long hard days. I love grabbing my 12" cast iron skillet and filling it with my version of the "three sisters:" three thick slices of mush, bacon and two eggs sunny side up with a cup of early morning Yerba Mate.
Provided by Noche
Categories Grains
Time 2h
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- I use a Country Living mill and Walton's whole yellow corn.
- Pick through it and discard cob, rocks and sorry looking corn.
- If you are on a soy free diet, fall over dead.
- There is some soy seed in this corn due to shared feed bins at the storage facilities.
- Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350° OR until it smells good.
- Remove from oven and let stand until completely cool.
- Grind in hand mill and rejoice at the roasted corn smell filling your house.
- While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
- I have well water without chlorine added.
- When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
- Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
- Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
- Place in the refrigerator uncovered if you wish.
- The oil will protect it.
- You now have several days, to a week, of eating depending on how many "mush eaters" you have in the family.
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