Cornmeal Mush Fried 3-Ingredient. This is a depression period breakfast that was prepared by my grandmother every winter morning and consisted of 3 ingredients. Inexpensive, stuffing, and extremely crispy outside and a soft cozy interior.
Servings: 4
Ingredients
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1 cup yellow cornmeal
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3 cups water, divided
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1 teaspoon salt
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Frying oil or bacon grease, in sufficient quantity to cover the pan
Cornmeal Mush Fried: Directions
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Grease a loaf pan or small square shaped baking dish lightly and put aside. This will hold the cooked cornmeal mush as it will harden and solidify overnight.
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Whisk in a small bowl the cornmeal with 1 cup of the water until smooth. This will avoid the lumps during cooking.
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Add the rest of the 2 cups of water and salt in a medium sized saucepan and boil the mixture over medium heat to a gentle boil.
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Pour the mixture of cornmeal into the boiling water gradually, making sure to stir continuously. Turn the heat to low, and keep cooking, stirring it with a wooden spoon or spatula, until the mixture is extremely thick and can detach itself along the sides of the pan, which takes around 10-15 minutes.
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Pour the thick cornmeal mush into the pan it is now in, and spread it with a spatula. Allow to cool to room temperature then wrap up and refrigerate to firm up at least 4 hours or overnight.
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Once you are ready to fry, take the mush out of the fridge, which is now chilled. Poke a knife around the edges and run it out to a cutting board. Cut into thick pieces or rectangles, between 1/2 and 3/4 inch thick. The thicker slices remain soft in the middle.
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Preheat a big skillet on medium heat and pour in enough oil or bacon grease so that it coats the bottom of the pan.
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When the oil is hot and sparkling, the squares of cornmeal are put in one layer in the skillet, but with a small space between each square. Do not stuff the pan; fry in batches.
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Do not stir and cook the mush 3-5 minutes on each side or until all pieces are dark golden-brown and extremely crisp on the outside, with a juicy interior. Turn the heat up and down accordingly so that they are browned, but not burnt.
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The fried cornmeal mush may be drained on paper towel lined plate briefly, then eaten right off the hot and steaming in the center.
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