CORNMEAL MUSH
This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Provided by NANCYELLEN
Categories Side Dish Grain Side Dish Recipes
Time 12m
Yield 8
Number Of Ingredients 3
Steps:
- Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
- If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.
Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g
FRIED CORNMEAL MUSH
This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.
Provided by Michele O'Sullivan
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13h20m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
- Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
- In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g
FRIED CORNMEAL MUSH
I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.
Provided by Taste of Home
Categories Brunch Side Dishes
Time 1h15m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- 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. , Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices. , In a large skillet, fry slices in oil until browned on each side. Serve with syrup.
Nutrition Facts :
LANCASTER COUNTY, AMISH CORNMEAL MUSH
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Provided by WJKing
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Bring to a boil, stirring constantly.
- Cover& simmer 10-20 minutes (LOW heat).
- Pour into a loaf pan.
- Cool and then cut into thin pieces.
- Fry till golden brown on both sides.
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
- Mix cornmeal with remaining water in a small bowl.
- Add cornmeal mixture slowly to boiling water, stirring constantly.
- Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
CORNMEAL MUSH
Mama used to make mush when I was growing up. I'm not sure if I remember liking it much when I was little, at least not since we had boxes of Coco Wheats in the house. Hmmm... Chocolate vs. Cornmeal... No real contest there when your all of 8 years old. I'm guessing it wasn't until I got older that my palate expanded from...
Provided by Staci Cakes
Categories Other Breakfast
Time 5m
Number Of Ingredients 5
Steps:
- 1. Stir together the water, salt, and cornmeal until well combined. Add a dab of butter. While constantly stirring, bring to a boil then reduce to a slow simmer. Cook until thickened and then a minute or so more. Spoon into a bowl, top with butter and a splash of cold milk.
GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH
This recipe was handed down by my Mom. My aunt and my Mom used to cook it. It is good fried with syrup.
Provided by alice coffield
Categories Other Side Dishes
Number Of Ingredients 5
Steps:
- 1. Bring 3 cups water to a boil slow boil. Add salt.
- 2. Stir cormeal into 1 c. cold water until well blended.
- 3. Slowly pour the cornmeal mixture into the boiling water.
- 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
- 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
- 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
- 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
- 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.
MICROWAVE CORNMEAL MUSH
Make and share this Microwave Cornmeal Mush recipe from Food.com.
Provided by tinatinatina
Categories Breakfast
Time 6m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 2
Steps:
- Use a 2 quart round bottomed bowl. Place all ingredients in the bowl and cover top with plastic wrap.
- Cook on high for 2 minutes. Remove and stir with fork.
- Replace plastic wrap and cook for 2 more minutes. Remove and stir.
- Replace plastic wrap and cook for 1 more minute.
- Mix in desire seasoning then its hot and ready to eat!
GRANDMA'S CORNMEAL MUSH WITH CHEESE
My grandparents ate cornmeal mush A LOT. Usually they ate it plain for breakfast, but if grandma had family over for dinner she would sometimes make it this way. It was a main dish, served with biscuits and garden vegetables. I didn't learn to cook until my twenties, and after a few successes, I was, perhaps, a bit full of...
Provided by Martha Price
Categories Side Casseroles
Time 40m
Number Of Ingredients 8
Steps:
- 1. Bring water to a boil in an oven-proof pan. When boiling, add salt and pepper and remove from heat.
- 2. Stirring constantly, slowly trickle cornmeal into water. Stir well, to eliminate lumps. Return to heat and bring back to a boil. Turn down the heat and cook slowly until the mush thickens, about 20 minutes, stirring often. It should be about the thickness of thick cake batter - if too thick, stir in a bit more water.
- 3. Melt butter, pre-heat oven to 350. Pour butter to cover bottom of baking dish. Spoon in half of the cornmeal mush to cover bottom of baking dish. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses.
- 4. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Serve and enjoy!
CORNMEAL MUSH
Categories Side Bake Cornmeal Corn Summer Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
- Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
NEVER LUMPY CORNMEAL MUSH
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat oil in a large saucepan over medium heat. Add cornmeal and saute, stirring constantly, for about a minute so that the grains are coated with oil. Add the broth and bring the liquid to a boil over medium heat, whisking all the while. When cornmeal comes to a simmer, it will bubble up vigorously. Quickly put a lid on saucepan, turn heat down to very low and cook the cornmeal until it no longer tastes raw, about 20 minutes.
CORNMEAL MUSH BAKE
When I make this recipe I use cracked corn instead of cornmeal. It takes a little bit to cook, but it is well worth the time. It is delicious, extremely reach and you can also serve it during a dinner party. My guests always love it.
Provided by EURrosa1
Categories Weeknight
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
- Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 526.5, Fat 51.7, SaturatedFat 32.1, Cholesterol 143.6, Sodium 1180.1, Carbohydrate 3, Sugar 0.7, Protein 14.2
FRIED CORNMEAL MUSH
I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove top and does not include chilling overnight.
Provided by CindiJ
Categories Grains
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Bring the water to a rapid boil in a heavy covered pot.
- Add the salt and slowly add the meal to the boiling water, stirring all the time.
- I like to use a wire whisk for this.
- Continue stirring until the cornmeal thickens, about 5 minutes.
- Turn the heat down low and cover the pot.
- Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
- Add the 4 tablespoons flour to the mixture.
- Whip it in, in a hurry.
- Pour the mush into an oiled loaf pan and chill overnight.
- In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
- Fry it slowly until it takes on a golden and crunchy crust.
- This will take some time, 15 minutes or so on each side.
- *Flour the slices before frying--they'll brown evenly and taste wonderful!
- Serve with butter and maple syrup.
Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 599.3, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3
BACON N CORNMEAL FRIED MUSH
This is my Grams recipe...I can still see her getting out her bacon grease and frying this for breakfast, with her homemade maple syrup...Yum! My kids love this recipe and asked me to make some for tomorrow morning...I was happy to oblige. Such a simple recipe...fry it in leftover bacon grease and you'll be in hog...
Provided by Cassie *
Categories Other Breakfast
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a medium saucepan, bring water to a boil. Add the salt. Once boiling, whisking constantly, slowly pour in the cornmeal. You may still get a few lumps and that's okay. Reduce heat and simmer until thick, about 3 - 4 minutes. Remove from heat and stir in the bacon.
- 2. Spread into a greased bread pan, or I used a bit wider dish, as long as it's thick enough to slice. Cover and chill overnight.
- 3. Slice the mush into 1/2 inch to 1 inch slices.
- 4. Coat the bottom of a skillet ( I use my iron skillet.) with bacon grease or butter. Either coat with flour or without, and fry until golden and crisp around the edges.
- 5. Note: Sometimes Gram would dip in flour then brown it. Either way its yummy! I fried some with and without the flour. You can also make it without the bacon.
- 6. Serve with butter & maple syrup if desired...so good!
MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)
Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
- Bring 4 cups water to a hard boil.
- Add the cornmeal mixture to the boiling water, stirring constantly.
- When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
- Divide the butter into 3 equal parts.
- Divide the grated cheese into two equal parts.
- Divide the cooked cornmeal into two equal parts.
- To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
- Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
- Add second 1/2 of the cooked cornmeal, butter and cheese.
- Top with the sour cream.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 538.2, Fat 43.1, SaturatedFat 26.8, Cholesterol 117.1, Sodium 1172.9, Carbohydrate 21.9, Fiber 1.9, Sugar 0.5, Protein 17.6
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Place some water into a soup bowl and set aside.
- Place the two cups of water into a pan (I use a heavy pan to even out the heat).
- Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
- Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
- Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
- Use water from the pan to rinse out the measuring cup and set aside.
- Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
- Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
- Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
- Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
- Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
- To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
- Cut into 1/4-inch slices (more or less to taste).
- Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
- Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
- If you use a griddle, while cooking you can place the plate under the griddle to warm it.
- Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
MOM'S CORNMEAL MUSH
This is my husband's treasured recipe of his mom's for corn meal mush. You can cook and then serve with salt and pepper or jelly or syrup.
Provided by Vnut-Beyond Redempt
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place the milk on top of double boiler.
- Place over hot water and heat the milk until hot.
- Combine cornmeal, salt and cold water and stir until smooth.
- Add to the hot milk, stirring constantly and cook for 10 minutes or until thickened.
- Cover and cook for about 30 minutes longer.
- Divide and put in 2 medium size loaf pans.
- Slice and fry in hot oil when cooled.
Nutrition Facts : Calories 203.4, Fat 6, SaturatedFat 3, Cholesterol 15.2, Sodium 950.1, Carbohydrate 30.8, Fiber 2.2, Sugar 7.9, Protein 7.3
CORNMEAL MUSH WITH MOLASSES AND GINGER
Categories Milk/Cream Ginger Breakfast Brunch Cornmeal Winter Healthy Molasses Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Mix 1 1/2 cups water, cornmeal and salt in heavy medium saucepan. Cook over medium-low heat until mixture thickens, stirring frequently, about 8 minutes. Mix in ginger. Gradually add milk and stir until mixture comes to boil. Reduce heat to medium-low and cook until cereal is thick and smooth, stirring frequently, about 8 minutes.
- Remove saucepan from heat. Stir in molasses and brown sugar. Cover saucepan and let stand 15 minutes.
- Spoon cereal into bowls and serve
HAND GROUND AND OVEN ROASTED CORNMEAL MUSH
In the summer, the horses start kicking their metal windbreaks before our 6:00 A.M. dawn and I will work until noon; long hard days. I love grabbing my 12" cast iron skillet and filling it with my version of the "three sisters:" three thick slices of mush, bacon and two eggs sunny side up with a cup of early morning Yerba Mate.
Provided by Noche
Categories Grains
Time 2h
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- I use a Country Living mill and Walton's whole yellow corn.
- Pick through it and discard cob, rocks and sorry looking corn.
- If you are on a soy free diet, fall over dead.
- There is some soy seed in this corn due to shared feed bins at the storage facilities.
- Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350° OR until it smells good.
- Remove from oven and let stand until completely cool.
- Grind in hand mill and rejoice at the roasted corn smell filling your house.
- While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
- I have well water without chlorine added.
- When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
- Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
- Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
- Place in the refrigerator uncovered if you wish.
- The oil will protect it.
- You now have several days, to a week, of eating depending on how many "mush eaters" you have in the family.
CORNMEAL MUSH
Cornmeal mush is well-liked as a down-home Amish comfort food. It can be served fried, or even -for those who can't wait - in a bowl as hot cereal with sugar and milk. This version is from Lizzie's Amish Cookbook.
Provided by Carolyn Haas
Categories Other Breakfast
Time 4h30m
Number Of Ingredients 4
Steps:
- 1. Stir cornmeal and salt into water in a saucepan over medium heat until mixture comes to a boil.
- 2. Lower heat and simmer for 20 minutes.
- 3. Pour into loaf pan and chill at least 4 hrs or overnight.
- 4. Unmold and cut into 1/4 inch slices.
- 5. Heat oil in skillet and fry slices until they are golden brown and have crispy edges. Flip to finish both sides.
- 6. Cook time includes cooling time. Can be served sweet with syrup or savory with ketchup!
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