Corn Meal Mush
#11
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,
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,
#12
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Join Date: Apr 2011
Location: Long Island, New York
Posts: 1,063
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.
Interestingly, though, my grandmother is originally from Seattle, Washington. As is the majority of her family with a few (long ago) originating in Michigan.
#14
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Join Date: Feb 2011
Location: Back Home Again In Indiana
Posts: 1,876
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
Here is a place to start :) http://tomsdomain.com/recipes/mush.htm
#15
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
http://allrecipes.com/Recipe/fried-c...sh/Detail.aspx
#16
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Join Date: Feb 2011
Location: Back Home Again In Indiana
Posts: 1,876
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?
Does anyone know if you can freeze this?
#17
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
#20
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Join Date: Feb 2011
Location: formerly Chicago suburb now Mooresville,NC
Posts: 66
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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12-03-2014 03:33 AM