Fried Cornmeal Mush
February 6th, 2007
I can just see the low-carb fans wincing as they read the subject of today’s post. It’s true — Fried Mush is not at the top of the dieter’s list of things to eat. It is basically nothing but starch, dipped in more starch, and fried in oil, then topped with more starch. At least if you use olive oil you can say that you consumed some good fat.
Seriously, readers, Fried Cornmeal mush is delicious. My daughter was seeking Native American corn recipes to go along with a school project she is working on. She stumbled along this recipe and asked if she could make it for her daddy today. (He has always been rather fond of mush)
Now, if anyone out there doesn’t know what I mean by fried mush, I will briefly explain. When prepared, it is a rectangular slice of golden brown heaven, crisp on the outside, but warm, corny, and mushy on the inside. It is usually served with maple syrup poured over the top but can also be enjoyed with butter, salt, and pepper.
All you really need to make Mush is cornmeal. Most folks will have everything else on hand. Cornmeal, water, salt, flour, and oil. And, of course, syrup to top it off with. Here’s how it works:
Fried Cornmeal Mush
1 c. yellow cornmeal
1 c. cold water
1 t. salt
1 t. sugar
2 3/4 c. boiling water
1/2 c. flour for dredging
cooking oil for frying
maple syrup
In a bowl, combine the cold water, cornmeal, salt and sugar. Bring the rest of the water to a bowl in a saucepan that you have a lid for. Gradually add the cold cornmeal mixture to the boiling water. Turn the heat to medium-low, maintaining a low boil. Keep stirring and adding until all of the cornmeal has been added. Stir for several more minutes until it becomes thickened. Turn the heat as low as possible and put the lid on. Let it bubble on low for 25-30 minutes, then remove it from the heat.
Grease a loaf pan — if you have a mini loaf pan, that is even better. Pour the hot cornmeal mixture into the pan, cover with plastic wrap, and refrigerate. Most cooks will tell you to refrigerate this overnight. It’s good advice. Several hours, at least, are required for it to set up properly.
When you get it out, invert your mush onto a cutting board, say a quick prayer that it comes out in one piece, and tap lightly on the bottom. Slice it into pieces about 1/2 inch thick.
Next, heat plenty of oil in a frying pan. These are not deep-fried, but the oil should definitely cover the bottom of the pan. This is not for the faint-of-heart and a light spritz of cooking spray will NOT do the job. Dip each piece into flour, and fry for about 3-4 minutes on each side in hot oil.
Serve piping hot with maple syrup. Mmm… Mmmm… Good!
Entry Filed under: Bread, Breakfast, Old-Fashioned Foods, Recipes
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