Cooked Cornmeal Mush
Fried Cornmeal Mush


Cooked Cornmeal Mush

1 cup cornmeal
1 cup cold water
1 tsp. salt
3 cup boiling water

Mix cornmeal, cold water and salt. Slowly stir cornmeal mixture into the
boiling water in a saucepan. Cook and stir until thick. Lower heat. Cover
and cook 15 minutes, stirring as needed to keep from sticking. Makes 6
servings, 1/2 cup each.


Fried Cornmeal Mush

2 cup cornmeal
2 cup cold water
6 cup boiling water
Salt
Syrup
Optional - *8 oz. cooked, drained
bulk pork sausage, crumbled

Boil 6 cups salted water. Mix cornmeal in 2 cups cold water, then add to
boiling water. Cook and stir until thickened and bubbly. Reduce heat and
simmer covered for 10 minutes longer. Pour into deep loaf pan and cool to
set. Unmold and slice 1/3 inch slices and flour both sides. Fry in butter
over medium heat until golden brown. Serve with your favorite syrup. *For
variety - add sausage before pouring into loaf pan.


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