Overview
A simple and hearty breakfast dish common during the Civil War era, adapted to be seed-oil-free. Cornmeal mush is fried until golden brown and served with a drizzle of sorghum molasses for a touch of sweetness.
Enter cooking mode for a hands-free experience with step-by-step guidance.
Loading the latest cover photo…
Hang tight while we fetch the image.
35 minutes total, 4 servings, 5 ingredients.
In a medium saucepan, bring the water and salt to a boil.
Gradually whisk in the cornmeal, ensuring no lumps form. Reduce heat to low.
Simmer, stirring frequently, for about 20 minutes, or until the mush is very thick and pulls away from the sides of the pan.
Pour the mush into a lightly greased loaf pan or baking dish. Let it cool completely, then cover and refrigerate for at least 2 hours, or preferably overnight.
Once the mush is firm, turn it out onto a cutting board and slice it into 1/2-inch thick pieces.
In a large skillet, heat the lard or tallow over medium heat.
Fry the cornmeal slices for 3-5 minutes per side, or until golden brown and crispy.
Serve immediately, drizzled with sorghum molasses.
RecipeBee for iPhone
Shopping List
Add all ingredients in one tap. Syncs automatically with your meal plan.
Save to Cookbook
Organise this recipe into themed collections for any occasion.
Meal Planning
Plan the whole week ahead and generate your shopping list automatically.