Corn Meal Mush
06-13-2011, 12:54 PM
#33
Super Member
Join Date: Jul 2010
Location: Jeffersonville, In
Posts: 2,621
That's the way I used to make it, too. I don't remember my mother making it but grandma did. I haven''t done it in a long time. Maybe this weekend. Will it freeze? I doubt that he grandsons will eat it.
Originally Posted by Janetlmt
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,
06-13-2011, 12:58 PM
#34
Super Member
Join Date: Jul 2010
Location: Jeffersonville, In
Posts: 2,621
You FROZE green tomatoes? Awesome, I will try it, nbody in my houe eats them except me and it is not always easy to find green ones to buy.
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.
06-13-2011, 04:02 PM
#36
Super Member
Join Date: Oct 2009
Location: ks
Posts: 1,112
grandma made corn mush i hated it but was real little never have had it since. that was in NC.
What I can't find here is scrapple. So far never had a problem finding it except here in Kansas. I was introduced to it in Va. thought it would be hard to find in Ca but it was there.
What I can't find here is scrapple. So far never had a problem finding it except here in Kansas. I was introduced to it in Va. thought it would be hard to find in Ca but it was there.
06-13-2011, 04:03 PM
#37
Senior Member
Join Date: Sep 2010
Location: DC area
Posts: 417
As a child we would eat it like a hot cereal in a bowl.My father had it a a child so he thought we should too. I hated it....until I went to Italy and found polenta that has some cheese added to it and sometimes is poured out on a board and topped with cooked vegtables.
06-13-2011, 04:45 PM
#38
Senior Member
Join Date: May 2010
Location: Macomb, IL
Posts: 392
My mom made it with pork neck bones. She would boil the bones and us kids would pick off the meat then she would boil the cornmeal in the pork stock. Oh, it was soooo good. We would fry it in butter and put syrup on it. I have been wanting some for a long time but not can't find neck bones in the stores anymore. What memories!!!
06-13-2011, 05:08 PM
#40
Junior Member
Join Date: Jul 2010
Posts: 127
It is made the same way you make livermush only you use only corn meal and broth or water and seasoning (ie salt black pepper your choice). Add corn meal to boiling liquid, stirring until it thickens to the point it is hard to stir. Pour into a dish or loaf pan chill slice and fry.
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