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Corn Meal Mush

Corn Meal Mush

Old 06-13-2011, 05:31 AM
  #21  
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Same here.I remember Mom & Grma frying mush using bacon grease....Yum! They also made their own syrup with sugar,water,butter & a drop of maple or vanilla.MIL kept mush in a stone crock & just removed it as needed.This was in the winter,but with 5 kids to feed, doubt it lasted long.


Originally Posted by kashu
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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Old 06-13-2011, 06:28 AM
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Originally Posted by Dee G
Had it as a kid. It was fried and served with maple syrup.

Ditto!!! The only way to eat it.
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Old 06-13-2011, 07:52 AM
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I still consider myself a Hoosier despite living in NY for 40 years. I love to make my version of corn meal scrapple on the week-end. I cook the cornmeal until it is really thick and then stir in some browned (and broken into small pieces ) of hot italian sausage. Refrigerate then cut into slices and brown in oil or butter.
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Old 06-13-2011, 08:20 AM
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Grma was Pennsylvania Dutch & she made scrapple too.Usually with pork sausage,as Grpa raised hogs.She served it for lunch with fried eggs on the side.All the posts bring back many memories.

Originally Posted by grocifer
I still consider myself a Hoosier despite living in NY for 40 years. I love to make my version of corn meal scrapple on the week-end. I cook the cornmeal until it is really thick and then stir in some browned (and broken into small pieces ) of hot italian sausage. Refrigerate then cut into slices and brown in oil or butter.
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Old 06-13-2011, 08:59 AM
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I'm so surprised to find out so many of you from various states know and love mush. I always thought mush and scrapple were Pennsylvania specialties, specifically Pennsylvania Dutch, Amish, Mennonite (maybe that's why Ohio and Indiana are familiar with it) and the Philadelphia area - Pittsburgh, too! I've eaten and loved fried mush all my life - just made it last week.

Look for polenta (Italian) in the refrigerated section of your store. They should have that. Of course, you want it unseasoned except for salt - then it's the same as mush.

The secret to getting it really crisp is to dredge each slice in flour before frying. Of course, use bacon drippings for frying to make it really yummy. Then we served it with butter and maple syrup, and yes, we often made our own syrup as has already been posted.

We use the recipe on the Quaker Brand corn meal box. Here it is:

4 cups water
1 cup corn meal
1 teas. salt

Bring 3 cups water to a boil. Combine remaining water, corn meal and salt; slowing pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over VERY LOW heat for 5 minutes.

Serve as is (like any hot cereal) however you like, with milk, butter, brown sugar, syrup, honey, etc.,

OR

Pour into a greased loaf pan, allow to cool, refrigerate until completely solid. Remove, slice, flour and fry. Serve with butter and maple syrup, honey, light molasses, whatever you like.
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Old 06-13-2011, 09:14 AM
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Originally Posted by verna2197
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?
It will keep well for several days in the fridge, but no, it does not freeze well. When it thaws, it will crumble and be difficult to slice and fry.

If the recipe makes too much for you, cut the recipe in half and mold it in mini loaf pans (you can use the disposable ones).
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Old 06-13-2011, 09:39 AM
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awesome I am going to try these recipes. I am still going to try and freeze some I think I will do the same as I do with my green tomatoes. Slice it before I freeze it, just make sure I don't thaw it out. Just take out of the freezer and put into the skillet. Do the same with green tomatoes and they are awesome.
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Old 06-13-2011, 09:54 AM
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My mother fixed this all the time. Boiling water and cornmeal till just the right consistency. Pour into slightly greased loaf pan and when cool turn it out and slice it and fry it. She also made ponhaus (sp) but adding some liver pudding when it was cooking.
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Old 06-13-2011, 10:41 AM
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Just make up a batch of mush and let set in fridge until it is stiff. Slice and fry. I llove it.
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Old 06-13-2011, 11:36 AM
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Originally Posted by verna2197
awesome I am going to try these recipes. I am still going to try and freeze some I think I will do the same as I do with my green tomatoes. Slice it before I freeze it, just make sure I don't thaw it out. Just take out of the freezer and put into the skillet. Do the same with green tomatoes and they are awesome.
Go ahead and try freezing it, but I'm afraid that because there will be so much water in it that it will sizzle and spit and be hard to fry and I know that it will take forever for it to brown and crisp. The packages of mush we can buy in the grocery store are all marked "Do Not Freeze".
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