Corn Meal Mush
#21
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.
#23
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.
#24
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.
#25
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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.
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.
#26
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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?
Does anyone know if you can freeze this?
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).
#27
Super Member
Thread Starter
Join Date: Feb 2011
Location: Back Home Again In Indiana
Posts: 1,876
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.
#28
Super Member
Join Date: Jun 2010
Location: Springfield, Ohio
Posts: 5,446
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.
#30
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
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.
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12-03-2014 03:33 AM