Floridian Coconut Cornmeal Mush Recipe

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Floridian Coconut Cornmeal Mush

Tom Stormcrowe

By
@Tom_Stormcrowe

I was puttering around wanting an easy, quick, cheap breakfast and came up with this little jewel.


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Rating:

Comments:

Serves:

4

Prep:

12 Hr

Cook:

20 Min

Method:

Griddle

Ingredients

2 c
cornmeal
1 c
shredded coconut
1 c
cooked rice
6 c
water
1/4 stick
butter or margarine

Directions Step-By-Step

1
Heat the 6 cups of water toa boil, stir in the cornmeal, coconut and cooked rice. Reduce heat IMMEDIATELY. Stir the mush as often as necessary to prevent scorching and sticking until the cornmeal is cooked. This should take 5-10 minutes, depending on whether it's coarse or fine corn meal.

Pour the mush into a loaf pan and refrigerate overnight. In the morning, slice and fry on a griddle until golden brown. I use butter to fry it in as well. Serve with butter and syrup or butter, powdered sugar and cinnamon dusting, either one.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tag: Quick & Easy