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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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My Mother used to make this for us as kids. I loved it my kids do not understand why I like it. Different generation! Ingredients:
2 cups cold water |
1/2 corn meal |
1/2 teaspoon salt, optional |
or 4 parts cornmeal to 1 part water |
butter |
syrup |
Directions:
1. Take a heavy, medium size sauce pan, pour the water into it.
2. Add the corn meal.
3. This will try and clump so make sure you have a whisk.
4. Over medium heat,, cook until it is boiling and thickened.
5. This splates so cover your hands and be careful.
6. Pour this into a loaf pan.
7. Refridgerate over night.
8. In the morning turn out the now solid mass of mush onto a plate or cutting board..
9. Slice into 1/2 inch slices. Makes about 12 slices.
10. You may find it easier to slice if you wipe the knife blade with an oily piece of paper towel between slices.
11. Turn once in plain flour, and place in the skillet over medium heat to cook, about 10 minutes per side or until golden brown.
12. Fry in a hot pan, you want the outsides to brown and crisp and the insides to stay soft and warm.
13. Serve with butter and syrup.
14. I loved this as a kid, maybe because Mom only made it once in a while.
15. ====================================================
16. NOTE: This is such a great idea, I got permission to add it to the recipe. I am doing this next time, how easy does this make this. And less mess too! -Erma-
17. Cherylannxo 1 day, 23 hours ago said:
18. MOST OF THE RECIPES THAT YOU GREW UP ON ARE THE SAME EXACT RECIPES I REMEMBER AS A CHILD. ONE EXCEPTION, MOM ALWAYS POURED HER CORNMEAL MUSH INTO WASHED OUT METAL CAN FROM VEGETABLES, AND IN THE MORNING WOULD CUT OUT THE BOTTOM OF THE CANS, WITH HER TRUSTY CAN OPENER. AND PUSH THE MUSH OUT THAT WAY AND HAD A LEVEL CUT ON HER MUSH ON THE TOP EDGE OF THE CAN WITH A KNIFE. ...CHERYL
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