Grandma Stover's old-fashioned cornmeal mush

GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH
Recipe Rating:
 1 Rating

Ingredients

3 c water, brought to a slow boil.
1 c cold water
1 c cornmeal, yellow or white
3 pinch salt
butter the size of a walnut

The Cook

alice coffield Recipe
Lightly Salted
columbus, OH (pop. 787,033)
amcoffield
Member Since Aug 2012
alice's notes for this recipe:
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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Directions

1
Bring 3 cups water to a boil slow boil. Add salt.
2
Stir cormeal into 1 c. cold water until well blended.
3
Slowly pour the cornmeal mixture into the boiling water.
4
Cook over med to low heat until mixture begins to thicken, stirring constantly.
5
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.
6
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.
7
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.
8
Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.
Comments

1 comment

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user sherrie finch sookiemomma - Aug 10, 2012
My Grandmother use to make this for me as a child and I loved it!! I made it several times for my family, but rather messy when you fry.. I always like mine extra crispy, thanks for sharing.

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