Originally Posted by
Just Jan
You can also make it from scratch and pour it into a buttered loaf pan and refrigerate overnight. Next morning slice, roll in flour and fry for breakfast. (Fried Mush)
Oh my gosh Jan -- my mother made this for special weekend breakfasts, She'd cook the corn-meal with half the water so it was really stiff and left it sit in a loaf pan in the frig. The slice in slabs and fry in butter till the outsides were crispy. But she didn't use flour, I don't think. Will experiment tomorrow and see which way it should be. With it was fried green tomatoes, bacon, kidneys and eggs. It was a fabulous treat. I need to go cook some cornmeal right now and make fried mush for breakfast tomorrow! With my