Cornmeal Mush

This simple dish only uses cornmeal, water, and salt. The cornmeal is slowly added to salted boiling water, causing the mush to thicken. Cornmeal mush can be eaten hot cooled into a loaf that becomes thick enough to slice. If eaten as a hot cereal, cornmeal mush is often topped with milk and sugar, syrup, or gravy. Cornmeal mush is also sometimes used as a topping for meat. Slices of the chilled and solidified mush are enjoyed as a snack or side dish, pan-fried in oil until golden brown on all sides. Traditionally prepared by Native Americans, cornmeal mush has been a staple dish of American cookery across the ages, with its low-cost ingredients and ability to be prepared under wilderness conditions.

Recipe Servings: 4