Grandma Stover's old-fashioned cornmeal mush Recipe

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Grandma Stover's old-fashioned cornmeal mush

alice coffield


This recipe was handed down by my Mom. My aunt and my Mom used to cook it. It is good fried with syrup.

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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

Directions Step-By-Step

Bring 3 cups water to a boil slow boil. Add salt.
Stir cormeal into 1 c. cold water until well blended.
Slowly pour the cornmeal mixture into the boiling water.
Cook over med to low heat until mixture begins to thicken, stirring constantly.
Add 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.
This 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.
The 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.
Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.

About this Recipe