Go Back  Quiltingboard Forums > Recipes
Corn Meal Mush >

Corn Meal Mush

Corn Meal Mush

Old 06-12-2011, 04:53 PM
  #11  
Super Member
 
Janetlmt's Avatar
 
Join Date: Mar 2010
Posts: 1,039
Default

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,
Janetlmt is offline  
Old 06-12-2011, 05:06 PM
  #12  
Super Member
 
Join Date: Apr 2011
Location: Long Island, New York
Posts: 1,063
Default

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.
AFQSinc is offline  
Old 06-12-2011, 06:11 PM
  #13  
Super Member
 
MinnieKat's Avatar
 
Join Date: Jun 2010
Location: northern Minnesota
Posts: 4,392
Default

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.
MinnieKat is offline  
Old 06-12-2011, 07:09 PM
  #14  
Super Member
Thread Starter
 
Join Date: Feb 2011
Location: Back Home Again In Indiana
Posts: 1,876
Default

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.
verna2197 is offline  
Old 06-13-2011, 02:50 AM
  #15  
Super Member
 
plainpat's Avatar
 
Join Date: Jan 2009
Location: Mid-West
Posts: 3,838
Default

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
plainpat is offline  
Old 06-13-2011, 03:57 AM
  #16  
Super Member
Thread Starter
 
Join Date: Feb 2011
Location: Back Home Again In Indiana
Posts: 1,876
Default

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?
verna2197 is offline  
Old 06-13-2011, 04:01 AM
  #17  
Member
 
gagranny's Avatar
 
Join Date: Jun 2011
Location: Hephzibah, Ga
Posts: 20
Default

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
gagranny is offline  
Old 06-13-2011, 04:37 AM
  #18  
Senior Member
 
2manyprojects's Avatar
 
Join Date: Oct 2007
Location: pa
Posts: 305
Default

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!
2manyprojects is offline  
Old 06-13-2011, 04:47 AM
  #19  
Super Member
 
GladGrams's Avatar
 
Join Date: May 2009
Location: Norway
Posts: 1,509
Default

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...
GladGrams is offline  
Old 06-13-2011, 04:59 AM
  #20  
Member
 
Join Date: Feb 2011
Location: formerly Chicago suburb now Mooresville,NC
Posts: 66
Default

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.
kashu is offline  
Related Topics
Thread
Thread Starter
Forum
Replies
Last Post
tropit
Recipes
13
07-12-2020 05:46 AM
gjc2001
General Chit-Chat (non-quilting talk)
21
12-03-2014 03:33 AM
bebe
Recipes
1
11-03-2008 01:43 PM
bebe
Links and Resources
0
11-03-2008 06:47 AM
sondray
Recipes
14
05-09-2008 02:05 PM

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is On
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


FREE Quilting Newsletter