Best 3 Grandma Stovers Old Fashioned Cornmeal Mush Recipes
Cornmeal mush, a Southern staple, is a versatile dish with a rich history and diverse regional variations. This delectable dish, crafted from coarsely ground cornmeal, is a blank canvas for creativity, inviting a symphony of flavors and textures. Whether you prefer the classic savory rendition, a sweet and indulgent dessert, or a hearty breakfast bowl, there's a cornmeal mush recipe to tantalize every palate.
From the traditional Southern-style cornmeal mush, where the cornmeal is cooked in water or milk until thick and creamy, to the delectable sweet cornmeal mush, infused with sugar, spices, and sometimes even fruit, this culinary gem offers a range of taste experiences. And let's not forget the hearty breakfast cornmeal mush, often paired with savory accompaniments like eggs, bacon, and sausage, providing a robust start to your day. Dive into the collection of recipes presented in this article, each offering a unique take on this classic dish, ensuring you find the perfect cornmeal mush to satisfy your cravings.
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.
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
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!
Tips:
- Use a heavy-bottomed pot. This will help to prevent the mush from scorching.
- Bring the water to a boil before adding the cornmeal. This will help to prevent the mush from becoming lumpy.
- Whisk the cornmeal into the boiling water slowly. This will help to prevent the mush from becoming lumpy.
- Cook the mush over medium heat, stirring constantly. This will help to prevent the mush from scorching.
- Season the mush with salt and pepper to taste. You can also add other seasonings, such as butter, milk, or maple syrup.
- Serve the mush hot. Mush can be served as a main course or a side dish.
Conclusion:
Grandma Stover's Old-Fashioned Cornmeal Mush is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like it plain or with butter, milk, or maple syrup, this mush is sure to please. So next time you're looking for a hearty and comforting meal, give Grandma Stover's Old-Fashioned Cornmeal Mush a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
