Fried Corn-Meal Mush
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Mush, Method No. 1' and 'Fried Corn-Meal Mush' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published.
Cornmeal mush is packed into a pan, chilled until firm, sliced, and fried to a delicate brown. The classic breakfast plate next to fried chicken or eggs, with syrup if you like.
Why this complexity: Needs a full chill to slice cleanly.
Ingredients
- 1 cup cornmeal
- 1 teaspoon salt
- 3 1/2 cups water
- Butter or oil, for frying
- Maple syrup or molasses, for serving (optional)
Method
- Bring the salted water to a boil in the top of a double boiler (or a heavy saucepan over low heat). Rain in the cornmeal slowly, stirring constantly, and cook 3 minutes.
- Set over the lower boiler (or keep over very low heat) and cook 30 minutes, stirring now and then. For mush meant to fry, use a little less water so it sets firmly.
- Pack into a greased loaf pan, smooth the top, cover, and chill until firm, at least 2 hours or overnight.
- Cut into 1/2-inch slices. Fry slowly in a little butter or oil until crisp and delicately brown on both sides.
- Serve hot, plain or with syrup.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.