Southern Cornmeal Mush Dated 1951 |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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SOUTHERN FRIED CORNMEAL MUSH DATED 1951 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Macguire Estate in Sachse, Texas in 1993. Ingredients:
1 cup yellow cornmeal |
1 teaspoon salt |
1 cup cold water |
3 cups boiling water |
oil for frying |
flour for dredging |
Directions:
1. Combine cornmeal, salt and cold water in a 2 quart saucepan over medium heat.
2. While stirring gradually pour boiling water into saucepan then bring to boil.
3. Stir constantly then quickly reduce heat to medium.
4. Cover with lid and cook 5 minutes more then turn into a well greased loaf pan.
5. Cool slightly and cover then refrigerate overnight before using.
6. To cook have a fair amount of hot grease or oil in a skillet.
7. Carefully turn now solid mass of cornmeal onto a cutting board and cut into thick slices.
8. Turn once in plain flour and place in skillet and cook 10 minutes per side over medium.
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