Cornmeal Mush With Molasses And Ginger Food

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

CORN MUSH RECIPE

Steps:

• In a large saucepan, bring the water to a boil.
• In a small bowl, mix together the cornmeal, milk and salt.
• Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
• Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
• Serve warm with cream and maple syrup.

GRANDMA STOVER'S OLD-FASHIONED CORNMEAL MUSH

Steps:

• 1. Bring 3 cups water to a boil slow boil. Add salt.
• 2. Stir cormeal into 1 c. cold water until well blended.
• 3. Slowly pour the cornmeal mixture into the boiling water.
• 4. Cook over med to low heat until mixture begins to thicken, stirring constantly.
• 5. Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
• 6. This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up. Put into the refrigerator to cool.
• 7. The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly. Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
• 8. Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.

CORNMEAL MUSH

Steps:

• Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
• Mix cornmeal with remaining water in a small bowl.
• Add cornmeal mixture slowly to boiling water, stirring constantly.
• Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

FRIED CORNMEAL MUSH

Steps:

• In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
• Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
• In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

CORNMEAL MUSH WITH MOLASSES AND GINGER

Steps:

• Mix 1 1/2 cups water, cornmeal and salt in heavy medium saucepan. Cook over medium-low heat until mixture thickens, stirring frequently, about 8 minutes. Mix in ginger. Gradually add milk and stir until mixture comes to boil. Reduce heat to medium-low and cook until cereal is thick and smooth, stirring frequently, about 8 minutes.
• Remove saucepan from heat. Stir in molasses and brown sugar. Cover saucepan and let stand 15 minutes.
• Spoon cereal into bowls and serve