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Fried Cornmeal Mush Recipe

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.

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14-16 Servings
Prep: 1 hour + chilling Cook: 15 min.

Ingredients

4 cups water, divided
1 cup cornmeal
1 teaspoon salt
Oil for frying
Maple syrup

Directions

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 8-in. x 4-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. Yield: 14-16 servings.

Fried Cornmeal Mush published in Cookin' Up Country Breakfasts Cookbook , p28

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