Fried Cornmeal Mush Recipe

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Fried Cornmeal Mush
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Ingredients
11
Count
Nutrition
551
Calories
Total time
20
Minutes
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Ingredients:

  • this dish is made the night before and allowed to set up before cfrying it in the morning. it keeps very well in the fridge if wrapped up correctly. you can certainly halve this recipe as this is a double recipe.
  • ok here we go...
  • 2 tsp salt
  • flour for dredging
  • crisco shortening (the white stuff is what we usually used) or
  • you can use bacon drippings or butter (for an oh my factor !)
  • equipment needed

Directions:

  1. Boil water.
  2. While waiting for water to boil, add ice cubes and water to loaf pan and set aside so that the loaf pan will get very cold.
  3. Add salt to now boiling water.
  4. Slowly add two cups of corn meal and whisk all the while to prevent any lumps in your corn meal mush .
  5. Once mixture starts to boil (big bubbles will pop up out of the mixture), turn down heat to a simmer and put lid on top of sauce pan.
  6. Continue to cook for 15 minutes.
  7. Pour out ice cold water and ice cubes from loaf pan.
  8. Add cooked cornmeal mixture to loaf pan let cool for five minutes before wrapping and covering loaf pan with plastic wrap.
  9. Place load pan into fridge with the cooked corn meal in fridge overnight to set.
  10. ****Wake up time - and time to fry....
  11. In large skillet or cast iron skillet, let skillet get hot with preferred shortening of our choice.
  12. Take out loaf pan, remove plastic and cut 1/2 slices of the corn meal mush.
  13. In flat bowl or plate, add 1/2 cup of flour, dredge corn meal mush slices on both sides with flour and shake off any excess and carefully place into hot skillet.
  14. You might have to do this in batches if making it for a crowd.
  15. So heat up the oven to 275 degrees and have a cookie sheet with some paper towels placed on top and into the oven to transfer any cooked corn meal mush until ready to serve.
  16. I have done this so many times for crowds and having the oven on a keep food warm heat really helps - the cookie sheet helps keep the slices crisp.
  17. The corn meal mush will take about 7minutes per side.
  18. Be careful that your skillet is not too hot, you don't want a smoky kitchen, but rather you want the corn meal mush to slowly fry.
  19. Using spatula, carefully flip over when one side is done.
  20. This is literally one of my favorite (only a couple times of year) naughty breakfast dishes - the slices are crispy on the outside and creamy on the inside - serve with warmed up syrup and your favorite butter along with sausages or bacon makes for an amazing and naughty breakfast!
  21. See comments for alterations for making an interesting savory appetizers that can be reheated for your parties!
  22. Photo shown has corn meal mush fried then cut into half which I do not do. I will place a photo of my own soon. Happy corn meal mushing!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 550.98 Kcal (2307 kJ)
Calories from fat 220.82 Kcal
% Daily Value*
Total Fat 24.54g 38%
Cholesterol 102.31mg 34%
Sodium 634.99mg 26%
Potassium 715.84mg 15%
Total Carbs 50g 17%
Sugars 2.62g 10%
Dietary Fiber 11.8g 47%
Protein 30.7g 61%
Vitamin C 1.9mg 3%
Vitamin A 0.7mg 22%
Iron 4.3mg 24%
Calcium 292.7mg 29%
Amount Per 100 g
Calories 230.99 Kcal (967 kJ)
Calories from fat 92.58 Kcal
% Daily Value*
Total Fat 10.29g 38%
Cholesterol 42.89mg 34%
Sodium 266.21mg 26%
Potassium 300.11mg 15%
Total Carbs 20.96g 17%
Sugars 1.1g 10%
Dietary Fiber 4.95g 47%
Protein 12.87g 61%
Vitamin C 0.8mg 3%
Vitamin A 0.3mg 22%
Iron 1.8mg 24%
Calcium 122.7mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium

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