Ingredients at Firehouse Pantry

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Corn Meal Mush
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Submitted By: Mary Kolling (Robbie's mom)
Prep. Time: 8:45
Serves: 8

6 cups water
2 cups yellow cornmeal
2 cups cold water
1/3 cup real butter
2 tsp. salt
1 tsp. ground cinnamon
all-purpose flour - for coating
1 Tbls. vegetable oil

Ingredients at Firehouse Pantry


-Bring 6 cups water to a boil.
-Combine cornmeal, 2 cups cold water, butter, salt, and cinnamon.
-Add to boiling water.
-Cook over medium heat, stirring constantly, until thick.
-Reduce heat and simmer, covered, stirring occasionally, for 10 minutes.
-Pour into greased loaf pan.
-Refrigerate overnight.
-Cut into 1/4" - 1/2" thick slices.
-Coat with flour.
-In a frying pan over medium heat, brown both sides in oil.

Notes: Serve with butter and maple syrup as you would pancakes.

Make It A Meal: Serve with Breakfast Sausage

(4) Visitor Comments:

  • This really is a great cornmeal mush recipe, I made it and while cooling on the kitchen table my son asked what it was , I told him and he sorta shrugged and walked away. The next morning I took it out of the fridge and fried some up, the cinnamon is what gets the senses flowin, my son ask to try some and loved it! This is a great recipe for mush!!

  • This is a great fried mush recipe!!!.... Well worth trying

  • When my Mom made this when we were kids, she always fried it in Bacon grease and served it with eggs and fried potatoes, a tall glass of cold milk and toast. You will feel good for most of the day.

  • You must be Pennsylvania Dutch or have a source of their cooking. My ma used to make this but used a tin to refrigerate. She used a large can like tomatoes come in. In the morning I got to cut the bottom of the tin out and push out the mush and slice it. Thanks for stirring a pleasant memory. I'm going to try it.

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