Recipe

Southern Cornmeal Mush Dated 1951 Recipe

	Chefmeow / All my dishes 1 year ago SOUTHERN FRIED CORNMEAL MUSH DATED 1951 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Macguire Estate in Sachse, Texas in 1993. Prep:10m Cook:25m Servings:8	Chefmeow
	easy side southern cornmeal

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Ingredients

1 cup yellow cornmeal

1 teaspoon salt

1 cup cold water

3 cups boiling water

Oil for frying

Flour for dredging

Directions

Combine cornmeal, salt and cold water in a 2 quart saucepan over medium heat.

While stirring gradually pour boiling water into saucepan then bring to boil.

Stir constantly then quickly reduce heat to medium.

Cover with lid and cook 5 minutes more then turn into a well greased loaf pan.

Cool slightly and cover then refrigerate overnight before using.

To cook have a fair amount of hot grease or oil in a skillet.

Carefully turn now solid mass of cornmeal onto a cutting board and cut into thick slices.

Turn once in plain flour and place in skillet and cook 10 minutes per side over medium.

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