Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 c Stone ground yellow cornmeal
1 c Cold water
3 c Hot water
1 t Salt
Vegetable oil for frying
1/4 c All-purpose flour
Flour for dredging
In a small bowl, combine the cornmeal, salt, and
flour. Gradually whisk the cold water into the
mixture. Bring the hot water to a boil in a large
saucepan over high heat and gradually whisk in the
cornmeal mixture. Stir and whisk until it boils.
Cover, lower heat, and simmer for 5 minutes. The
mixture will be very thick. Pour into an oiled 9 x 5
x 3 inch loaf pan and refrigerate overnight.
The next day, cut the loaf into 1/2 inch slices. In a
skillet, heat 2 teaspoons of oil or bacon fat. Dredge
3 or 4 slices in the flour and fry them over low heat
until golden brown on both sides. Continue to cook
remaining mush, adding oil to the skillet as needed.
Serve with either maple syrup or Tomato Gravy and plan
on 3 to 4 slices per person.
From: Cooking from Quilt Country (Amish and Mennonite,
Indiana) Shared By: Pat Stockett
