Don't toss that yellow cornmeal!!! Cornmeal mush and variations xp

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Lancaster County Amish Cornmeal Mush

3 cups water

1 cup cornmeal

1 teaspoon salt

 

 

Mix all ingredients together.

Bring to a boil, stirring constantly. Cover & simmer 10-20 minutes (LOW heat).

Pour into a loaf pan. Cool and then cut into thin pieces.

Fry till golden brown on both sides.

8-10 servings

 

W.J. King for Recipezaar.com

Formatted by Chupa Babi in MC:2004

 

AuthorNote: This is delicious served with syrup or ketchup - your preference,

and served alongside eggs. We also like to eat it here in Lancaster County with

milk - or just browned butter - right after it's cooked. (before putting it in

the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it

in the refrigerator until cooled completely & it can easily be sliced. This

recipe is so simple, I was almost embarrassed to post - but it's what we eat

here - and

I've seen numerous requests for this - so here it is!

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Southern US Fried Cornmeal Mush

2 3/4 cups water

1 cup cornmeal

1 teaspoon salt

1 teaspoon sugar

1 cup cold water

 

 

Bring 2 3/4 cups water to a boil in saucepan.

Combine remaining ingredients in a mixing bowl.

Gradually add cornmeal mixture to the boiling water, stirring constantly. Cook

until the mixture thickens, stirring frequently. When thickened, cover, turn

heat to lowest settings, and cook for 20 to 25 minutes.

Pour into a small loaf pan. Cool then chill thoroughly in the refrigerator.

To unmold the cornmeal mush, loosen edges with a spatula. Turn out onto a

cutting board. Cut into 1/2-inch slices, dip into extra cornmeal. Fry in a small

amount of a combination of oil and butter. Turn to brown both sides.

 

Serve with butter and hot syrup. Delicious with eggs, too. Wrap unused

cornmeal mush in plastic wrap and store in refrigerator.

 

From Diana Rattray, Your Guide to Southern U.S. Cuisine. @about.com

Formatted by Chupa Babi in MC:.

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Ugali - African cornmeal mush

4 cups Water

2 t salt

2 cups Cornmeal, white, finely ground

 

 

 

 

Basic Steps: Boil>Stir>Form

1.Bring water and salt to a boil in a heavy-bottomed saucepan. Stir in cornmeal

slowly, letting it fall though the fingers of your hand.

2.Turn heat to medium-low, and continue stirring regularly and smashing any

lumps until mush pulls away from the sides of the pot and becomes very thick,

about 10 minutes. Allow to cool somewhat.

3. Place into a serving bowl. Wet your hands with water, form into a ball and

serve.

VARIATIONS:

-White cornmeal is the most commonly used grain, but you can substitute grits,

or sorghum, millet, or coarse cassava flour.

-Stir in a little butter if you like for a richer flavor.

 

NOTES:

Known as ugali in Kenya and Tanzania, this starchy side dish goes by different

names in different parts of Africa. In Malawi and Zambia it is called nsima. The

South African name for it is mealie-meal or

mealie pap.

 

Ugali is usually served as an accompaniment to meat or vegetable stews. To eat

ugali, pull off a small ball of mush with your fingers. Form an indentation with

your thumb, and use it to scoop up

accompanying stews and other dishes. Or you can form larger balls with your

hands or an ice cream scoop, place them in individual serving bowls and spoon

stew around them.

 

Cornmeal mush is also found in Caribbean creole cuisine and was certainly

brought there by imported slaves. On the island of Curuçao it is known as

funchi.

Yield: 4-6 servings

 

Whats4eats.com

Formatted by Chupa Babi in MC:2005

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Cowboy Cornmeal Mush - Western US

2 cups cornmeal

2 cups cold water

6 cups water (lukewarm)

2 teaspoons salt

Dusting flour

Oil for frying

 

 

 

Mix cornmeal and cold water; set aside.

Bring 6 cups of water to boil, add salt & cornmeal mixture.

Bring back to boil, stirring cont. Cover and cook slowly for 10 minutes.

Pour into greased loaf pan and chill until set.

Slice thin, dust with flour then fry the slices until crisp & serve with syrup.

 

Posted By: Elaine Thu to Recipes from Friends

Formatted by Chupa Babi in MC: 04.01.04

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Kush-Kush – Creole Corn Mush

1/2 C hot water

2 C stone-ground white or yellow cornmeal

1 C milk

1 egg, beaten

1 tsp. baking powder

1 tsp. sugar or cane syrup

1 tsp. salt

4 T butter

warm milk or half and half

 

 

 

 

Stir hot water into the cornmeal then gradually add the milk. Beat in the egg,

baking powder, sugar and salt.

Melt the butter in a skillet and when it bubbles, pour in the corn batter. Lower

heat and let the bottom crust over without stirring. As the crust forms, scrape

it into the rest of the mush and continue until most of the mush is browned.

Serve with a pitcher of warm milk or half and half.

 

Serves 4

“I Hear America Cooking” by Betty Fussell

Formatted by Chupa Babi in MC:.

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Angu De Milho – Brazilian Corn Mush

3 cups cold water

2 teaspoons salt

3/4 cup cornmeal

4 teaspoons butter

 

 

 

Place half of the water in a medium-size saucepan, add the salt, and bring it to

a boil over medium heat.

Slowly mix the cornmeal into the remaining water.

Gradually pour that mixture into the boiling water, stirring constantly. Add the

butter and continue to stir constantly until the angu turns into a thick

porridge which will hold its shape.

Pour the angu into a well-buttered 6-cup mold. Let cool, then unmold.

 

Angu is a northeastern Brazilian dish that harks back to the days of slavery.

Prints by the French explorer and travel writer, Jean Baptiste Debret, show

Brazilian women cooking large pots of angu over wood fires. Similar to the

coocoos of the West Indies and the cornmeal mush of the southern United States,

this corn angu is prepared simply from cornmeal and water, with the addition of

a bit of butter or

animal fat.

 

Makes 6 to 8 servings

 

Ya Gotta Have It! Recipes

Formatted by Chupa Babi:10.21.98

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