Grandma Stover's old-fashioned cornmeal mush
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- 3 c
- water, brought to a slow boil.
- 1 c
- cold water
- 1 c
- cornmeal, yellow or white
- 3 pinch
- butter the size of a walnut
1Bring 3 cups water to a boil slow boil. Add salt.
2Stir cormeal into 1 c. cold water until well blended.
3Slowly pour the cornmeal mixture into the boiling water.
4Cook over med to low heat until mixture begins to thicken, stirring constantly.
5Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
6This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up.
Put into the refrigerator to cool.
7The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly.
Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
8Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.