This is a very old-fashioned breakfast cereal.  It has been around for generations.  I grew up with it and my mom said she remembers having it as a girl.  We don’t make it very often anymore but it sure is soothing and delicious.  Leftovers are great as fried cornmeal mush.  The key to preventing lumps is to mix the cornmeal with some cold water first before adding to the boiling water.  This recipe can be cut in half because it is actually doubled anyway.  I like to make enough for the family with some leftover to fry the next day.

 

CORNMEAL MUSH

On high heat, bring 6 cups of water to a boil in a large pan.  Mix 2 cups of cornmeal and 1 teaspoon salt into 2 cups cold water.  Add to the boiling water gradually, mixing until smooth.  Be very careful to not splash the boiling water or mush on you.  Turn heat down to low and cook about 30 minutes.  Stir occasionally. 

Serve with butter, cream or milk, maple syrup, and brown sugar.

Store leftovers in a square or rectangular dish.  After completely chilled, slice cold mush and fry in butter until crispy and serve with maple syrup and brown sugar.

Cornmeal Mush

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