Hand Ground And Oven Roasted Cornmeal Mush Food

HAND GROUND AND OVEN ROASTED CORNMEAL MUSH

Steps:

• I use a Country Living mill and Walton's whole yellow corn.
• Pick through it and discard cob, rocks and sorry looking corn.
• If you are on a soy free diet, fall over dead.
• There is some soy seed in this corn due to shared feed bins at the storage facilities.
• Place cleaned corn on a cookie sheet with side boards and cook for approximately 15 minutes at 350° OR until it smells good.
• Remove from oven and let stand until completely cool.
• Grind in hand mill and rejoice at the roasted corn smell filling your house.
• While heating the boiling water, soak the salt and cornmeal and one quart of cold tap water.
• I have well water without chlorine added.
• When the water is boiling and the cold water mix has had a chance to sit for five minutes, slowly mix the cold into the hot water and stir for about ten minutes until the mix gets a, hard to explain, solid looking shiny surface.
• Reduce heat to low, cover with a wire mesh splatter shield and stir occasionally until craters are made when a bubble goes off.
• Pour into a bread pan immediately and spray surface with a can of cooking oil spray and let completely cool.
• Place in the refrigerator uncovered if you wish.
• The oil will protect it.
• You now have several days, to a week, of eating depending on how many "mush eaters" you have in the family.

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.

CORNMEAL MUSH BAKE

Steps:

• Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
• Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
• Bake for 50-60 minutes.

CORNMEAL MUSH

Steps:

• Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).
• Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.