Fried Corn Meal Mush
Ingredients
Directions
Make the mush
Moisten the cornmeal with a little water and stir into the boiling water.
Cook over a low heat for 45 minutes, stirring often.
Pour the hot cornmeal into a greased loaf pan or glass baking dish and let stand, uncovered, until cold and firm. (Can be refrigerated overnight)
Fry and serve
Cut into slices, dip in flour and fry in hot fat until browned.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick mush that sets firm as it cools, then gives the slices their body.
- Flour (in the method)
- Coats the slices so they brown more evenly and crisp in the hot fat.
The step that matters
Frying the cooled slices in hot fat. The slices must be cold and firm before frying, or they will break apart. The fat needs to be hot so the outside browns and crisps quickly rather than soaking up oil and turning greasy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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