Best Grandma Stovers Old Fashioned Cornmeal Mush Recipes

CORN MUSH RECIPE

Corn Mush Recipe image

Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time.

Provided by Julie Clark

Time 20m

Number Of Ingredients 4

Ingredients

3 cups water
1 cup yellow cornmeal
1 cup milk
1/2 teaspoon salt (to taste)

Steps:

In a large saucepan, bring the water to a boil.
In a small bowl, mix together the cornmeal, milk and salt.
Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
Serve warm with cream and maple syrup.

Nutrition Facts : Calories 151 kcal, Carbohydrate 25 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 262 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

GRANDMA'S CORNMEAL MUSH WITH CHEESE

Grandma's Cornmeal Mush With Cheese image

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

Ingredients

1 1/2 qt water
1 1/2 tsp salt
a few dashes of black pepper
1 1/2 c fine yellow cornmeal
4 Tbsp butter
1 c sour cream
1/2 c monterey jack cheese
1/2 c cheddar cheese

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!

GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH

Grandma Stover's old-fashioned cornmeal mush image

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

Ingredients

3 c water, brought to a slow boil.
1 c cold water
1 c cornmeal, yellow or white
3 pinch salt
butter the size of a walnut

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.