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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a recipe I got from my mother. She always said it was deep South. I loved it as a kid and had no idea that it was cheap. Still love it. Ingredients:
5 cps. boiling water |
1 cp cold water |
1 tsp salt |
2 tbs butter |
1 1/2 cps.. yellow cornmeal |
Directions:
1. Bring 5 cps. water to a boil in heavy sauce pan. Add salt and butter. Mix cornmeal with cold water. Slowly pour into boiling water stirring continuously to prevent lumps. Reduce heat and simmer untill very thick stirring to prevent burning. Pour mush into buttered loaf pan. Cover with plastic wrap. Chill over night. Turn loaf out on cutting board. Cut into slices about 1/4 inch thick. Gently turn in flour and fry in heavy iron frying pan in butter. Cook on medium heat until golden brown and crispy. Turn and brown other side. You can add a bit of olive oil to the butter to keep the oil bubbling around the corn meal slices. Serve this with buttered very young collard greens (if they are to old they tend to be bitter) or mustard greens and crisply fried bacon. You can make biscuits and gravy with this if you like. Makes a great weekend meal. Not one you want to eat every day with all that fat but great to have every now and them.
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