Cornmeal Mush

Cornmeal Mush Recipe

Ingredients

• 4 cups water, divided

• 1 cup cornmeal

• 1 teaspoon salt  (salt to taste)

• Oil for frying (optional)

• Maple syrup (optional)

Directions

1. Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
2. Pour into a greased 8-in. x 4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.

NOTE: My grandma poured the hot cornmeal into a large bowl and allowed it to cool. We always ate it cold and served with skillet cooked chicken and brown gravy. 

To fry cornmeal slices:

In a large skillet, fry slices in oil until browned on each side. Serve with syrup. 

Yield: 14-16 servings.