Grandma Stover's old-fashioned cornmeal mush

Grandma Stover's Old-fashioned Cornmeal Mush Recipe

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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

How to Make Grandma Stover's old-fashioned cornmeal mush


  • 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.

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