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| This is half way between grits and cream of wheat, but my absolute favorite of the three. |
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| 1 cup |
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self-rising White or Yellow Corn Meal (I prefer white) |
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| 4 cups |
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of water |
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| 1 tsp |
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salt |
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light brown sugar |
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butter |
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| In large saucepan, bring 3 cups water and salt to a boil. In small bowl, mix corn meal with 1 cup cold water. Gradually stir corn meal mixture into salted boiling water. Cook 20 minutes, stirring constantly. Cover, and continue cooking on low heat till thickens, about 5 minutes for white corn meal or 10 minutes for yellow corn meal, stirring often. Serve hot with fresh butter and sugar. |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
VARIATION
Fried Cornmeal Mush:
Prepare Corn Meal Mush as directed. Pour cooked corn meal into loaf pan. Refrigerate 2 to 3 hours or until firm. Remove from pan and cut into 1/4-inch slices. Roll in flour and pan-fry in a small amount of hot fat until golden brown on both sides. Serve hot with syrup or honey.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |