Tuesday, February 12, 2013

Cornmeal Mush

Today we are going back in time – way back

I can remember my dad (born in 1914) talking about eating cornmeal mush as a kid. He grew up on a prosperous farm and always had plenty, but cornmeal mush was a common breakfast for his family. On other days they may have eaten bacon and eggs but in those days they did not have the convenience of a box of cereal, this may have been the cereal for Americans in pre 1920s.

Here it is – give it a try

Cornmeal Mush –or- Indian Mush

Boil 2 cups water, add 1/2 tsp. salt, and sprinkle in cornmeal slowly while stirring until mush becomes thick. Use your own judgment as to how much cornmeal is needed

Eat warm with butter, honey or molasses

Another variation of this, and one I have tried, and liked follows—

 Pour cooked mush in a bread pan and refrigerate until set. (A few hours) Slice and fry in a pan sprayed with a generous amount of vegetable spray or you can use butter for a little decadence

Fry until crisp on both sides, then serve with maple syrup or honey, or use your favorite flavored pancake or waffle syrup. (Mine is Boysenberry)

Cornmeal Mush is, as almost all foods made with corn, an invention of American Indians, it became popular in other countries, and in other cultures, but it is a decidedly American dish.

Note 1. Sometimes mush is referred to as Gruel, but technically gruel was made with oatmeal instead of cornmeal

Note 2. In days past this dish was most often referred to as simply - mush.


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