Combine 2 1/2 cups water and salt in a 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.
FRIED MUSH VARIATION- Pour into a loaf pan, refrigerate for about 1 hour or until set. Remove from pan, cut in 1/2 inch slices. Fry slices in a lightly greased skillet for about 4-5 minutes on each side. Serve with butter and syrup.
I never mixed the cornmeal with water before I put it in, I always just use a whisk and stir until it is mixed up well.
Originally Submitted
12/9/2009
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