Best 14 Cornmeal Mush Recipes

CORNMEAL MUSH

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.

FRIED CORNMEAL MUSH

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.

FRIED CORNMEAL MUSH

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.

LANCASTER COUNTY, AMISH CORNMEAL MUSH

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

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

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

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.

CORNMEAL MUSH

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.

MICROWAVE CORNMEAL MUSH

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

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!

HAND GROUND AND OVEN ROASTED CORNMEAL MUSH

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 WITH MOLASSES AND GINGER

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

CORNMEAL MUSH RECIPE - (4/5)

Steps:

• Bring salted water to a brisk boil. Slowly add cornmeal, stirring constantly. Reduce heat and continue to stir until lumps are gone and mixture is thick and smooth. Pour into loaf pans and refrigerate. When chilled, slice and fry in oil before serving. Serve with Maple Syrup.

HAITIAN CORNMEAL MUSH

Steps:

• 1. Place a medium saucepan over medium heat. When hot, add the oil. When hot, add the onion, garlic, and tomato. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
• 2. Add the water and bring to a boil. Stir in the remaining ingredients. Stirring continuously to avoid lumps, cook to the consistency of oatmeal or mashed potatoes. Season with salt and pepper to taste. Serve with sliced avocado.
• 3. 1 tablespoon olive oil ½ white onion, finely chopped 1 to 2 garlic cloves, minced 1 medium tomato, diced 3 cups water 1 cup corn meal 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme 1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley Salt Freshly ground black pepper, to taste Sliced avocado, for serving