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Thread: Corn Meal Mush

  1. #11
    Super Member Janetlmt's Avatar
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    My mother used to make mush when I lived at home. First we would have the thick soupy mush with milk a bit of sugar..rather like oatmeal. Then she would pour it in a loaf pan and it would set up. She would fry it until crispy on the outside and serve with butter and syrup.
    I was thinking about mush a few weeks ago. On Memorial day weekend hubby and I were in Lancaster PA. We found a new place to eat breakfast. They served it on their buffet. It was great. It reminded me of home.
    Peace and Blessings,

  2. #12
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    My grandmother used to make it all the time. She would serve it with maple syrup. Or if money was really tight, light Karo syrup. I never cared for it much. I prefered (and still do) grits.

    Interestingly, though, my grandmother is originally from Seattle, Washington. As is the majority of her family with a few (long ago) originating in Michigan.

  3. #13
    Super Member MinnieKat's Avatar
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    We used to have corn meal mush all the time when I was a kid ... now they call it polenta. We'd eat it like hot cereal for breakfast then slice and fry the leftovers later in the day.

  4. #14
    Super Member verna2197's Avatar
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    Quote Originally Posted by erstan947
    The south likes grits....same family different taste. I think you want cornmeal to make the mush from. I'll see if I can find a link for you.
    Here is a place to start :) http://tomsdomain.com/recipes/mush.htm
    Thank you I will have to try and do this. I love Fried Mush and it is so hard to find down here. Was just in Indy and bought me 2 rolls of it.

  5. #15
    Super Member plainpat's Avatar
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    So easy to make your own. Here's one recipe.Also easy to make in microwave.

    http://allrecipes.com/Recipe/fried-c...sh/Detail.aspx

  6. #16
    Super Member verna2197's Avatar
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    Awesome Thanks everyone. I never knew you could make your own. Actually just didn't even think about it. I am going to try and make some soon as I use what I just purchased.

    Does anyone know if you can freeze this?

  7. #17
    Member gagranny's Avatar
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    Where I'm from (southern VA) we had a version called scrapple. We boiled scraps from pork, trimmings from pork chops etc and added various spices...poultry seasoning, sage, garlic, salt pepper and whatever else you desired...spicier the better then after cooking off scraps removed them and added the yellow cornmeal...cooked til very thick and pour into a small loaf pan, cool and refrigerate...slice and flour and fry in butter or oil...served with whatever you desire...a form of polenta, of course I had never heard of polenta til several years ago on cooking shows LOL

  8. #18
    Senior Member 2manyprojects's Avatar
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    central PA and love it, I eat min e both ways...prefer the fried method, only with Kings syrup on it...yum! but sometimes eat like oatmeal too...Good for you too!

  9. #19
    Super Member GladGrams's Avatar
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    Quote Originally Posted by Dee G
    Had it as a kid. It was fried and served with maple syrup.
    Me too, didn't like it then...

  10. #20
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    It is one of my DH favorite breakfasts. Doesn't get it often, just as a treat. It was something he grew up having. I just married into it. We too moved South and couldn't find it and so I just buy a several boxes when we go up North. I tried what they call cornmeal down South but it is like flour. We used to get it from a mill and it was more gritty and delicious fried. DH likes it with butter and maple syrup. Bob Evans Restaurants have it on the menu for $2.99 for two tiny little slices. It cost less than that for a whole bag plus DH would need about four serving or more.

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