Best Grandma Stovers Old Fashioned Cornmeal Mush 33888 Recipes

CORNMEAL MUSH

Cornmeal Mush image

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Provided by NANCYELLEN

Categories Side Dish Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients 3

Ingredients

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

Steps:

Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g

FRIED CORNMEAL MUSH

Fried Cornmeal Mush image

This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe.

Provided by Michele O'Sullivan

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 13h20m

Yield 4

Number Of Ingredients 4

Ingredients

3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter

Steps:

In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 27.3 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 604.2 mg, Sugar 0.6 g

GRANDMA'S CORNMEAL MUSH WITH CHEESE

Grandma's Cornmeal Mush With Cheese image

My grandparents ate cornmeal mush A LOT. Usually they ate it plain for breakfast, but if grandma had family over for dinner she would sometimes make it this way. It was a main dish, served with biscuits and garden vegetables. I didn't learn to cook until my twenties, and after a few successes, I was, perhaps, a bit full of...

Provided by Martha Price

Categories Side Casseroles

Time 40m

Number Of Ingredients 8

Ingredients

1 1/2 qt water
1 1/2 tsp salt
a few dashes of black pepper
1 1/2 c fine yellow cornmeal
4 Tbsp butter
1 c sour cream
1/2 c monterey jack cheese
1/2 c cheddar cheese

Steps:

1. Bring water to a boil in an oven-proof pan. When boiling, add salt and pepper and remove from heat.
2. Stirring constantly, slowly trickle cornmeal into water. Stir well, to eliminate lumps. Return to heat and bring back to a boil. Turn down the heat and cook slowly until the mush thickens, about 20 minutes, stirring often. It should be about the thickness of thick cake batter - if too thick, stir in a bit more water.
3. Melt butter, pre-heat oven to 350. Pour butter to cover bottom of baking dish. Spoon in half of the cornmeal mush to cover bottom of baking dish. Spread half of the sour cream over the mush,then sprinkle with half of each cheese. Repeat the layers - mush, sour cream, cheeses.
4. Place in the oven for a few minutes, just until the cheeses are melted and the top is lightly browned. Serve and enjoy!