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Still, it was a frequent staple in many early American
homes. And can you guess why?
Because it’s dirt cheap!
Yep… absolutely free for some folks [those that grew and
milled their own corn!]
If you like the taste of cornbread, you’re probably gonna enjoy
this as well! When I make fried mush, I usually fix sausage on the side and
fried eggs. Makes a big breakfast!
But here’s the thing with fried mush… it really starts the
evening before!
Ingredients
4 cups cold water
1 – ½ [one and a half] cups coarse ground yellow cornmeal
1-teaspoon kosher salt
Butter
Preparation:
Prepare a loaf pan by buttering the pan thoroughly.
The evening before you plan to have fried mush, you will
need to make the mush for chilling thoroughly.
In a large sauce pan, bring the water and salt to a boil.
Slowly stir in the cornmeal. Bring the water back to a boil, then reduce heat
to a simmer, and stir constantly until the mush becomes thick. [Think “thick
pudding”.]
Immediately pour the mush into the prepared pan. Allow to
cool to room temperature, then place in refrigerator overnight to completely
set.
The Next Morning
Set the loaf pan out for about 15 minutes to begin to loosen
the mush. Place a dinner plate over the
pan and invert. If the mush does not immediately come out of the pan, you can
dip the bottom of the pan into tepid water [like you would to unmold a jello
dish] and then invert on plate.
Once you have removed the mush, use a sharp knife and slice
the mush into about ½-inch slices.
Place butter into a cast-iron skillet over medium-heat. Fry
the mush slices on each side until golden brown.
These can be eaten as is, or you can serve melted butter,
syrup, honey or molasses with it. [I especially love the flavor of sorghum
molasses with fried mush!]
The next time you are looking to try some authentic pioneer
food… this might just be what you’re looking for!
Enjoy!
1 comment:
This is one of our favorites. It is good with bean soup, too.
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