3 cups water
1 cup corn meal (yellow or white)
1 teaspoon salt
Bring three cups water (salt added) to boil in large sauce pan with
Stir corn meal into one cup of tap water.
Slowly stir corn meal/water mixture into boiling water. Use long spoon
because as the cornmeal thickens it needs to be stirred almost constantly
and it will pop up and burn your hands and fingers. It is a good idea to
wear a glove and have shirt sleeve rolled down on stirring hand. The hot
cornmeal mixture can burn your hands badly.
When mixture starts to thicken, turn heat down to a slow bubble and
cover pan for about five minutes stirring occasionally. Pour mush into
a narrow container (even individual paper cups that will handle hot items).
Slice mush ¼ to ½ inch thick, roll in flour and fry to
golden brown on both sides in non-stick skillet with light coating of olive
oil or bacon fryings.
A good companion for bacon and eggs, but it will stand alone (like pancakes)
with maple syrup or any other sweet syrup.
A Tip or Two:
Pour mush into as many containers as you like . . . I like to put it
in small paper cups an place it aside to cool. Then refrigerate. Mush can
be shaken out of cups, sliced about ¼ inch thick and fried in butter,
olive oil, bacon fryings or any oil until brown on both sides. . . . You
can give mush cakes added zip by dipping them in a mixture of egg and milk
(50-50), rolling them in a mix of finely-ground crackers and flour, then
browning them in olive oil or bacon fryings. Serve them hot with butter
and your favorite pancake syrup, sorghum molasses (black strap), or honey.