References: Mush

Table of Contents

HESTER: Set down here and eat yer mush while it’s still hot.
BRAM: Mush again?

1.    meal, esp. cornmeal, boiled in water or milk until it forms a thick, soft mass, or until it is stiff enough to mold into a loaf for slicing and frying.
2.    any thick, soft mass.
3.    mawkish sentimentality or amorousness.
4.    anything unpleasantly or contemptibly lacking in coherence, force, dignity, etc.: His entire argument was simply mush.
–verb (used with object)
5.    to squeeze or crush; crunch: to mush all the candy together in a sticky ball.


Southern Fried Cornmeal Mush

1 cup cornmeal (in some parts of the country, yellow meal was preferred), 1 teaspoon salt, 1 cup cold water, 3 cups boiling water, oil for frying, flour for dredging

Directions: Combine cornmeal, salt and cold water in a 2 quart saucepan over medium heat. While stirring, gradually pour the boiling water into the saucepan. Bring to a boil, stirring constantly. Quickly reduce heat to low medium, cover with a lid and cook about 5 minutes more. Turn into a well greased 8×4 inch loaf pan, cool slightly, and cover. Refrigerate overnight before using.

To cook: have a fair amount of hot grease or oil in a skillet. Carefully turn the now solid mass of cornmeal out onto a cutting board and cut into ý inch thick slices. You may find it easier to slice if you wipe the knife blade with an oily piece of paper towel between slices. Turn once in plain flour, and place in the skillet over medium heat to cook, about 10 minutes per side or until golden brown. This is eaten plain, or with milk gravy, or with a little butter and Sorghum Molasses or Maple Syrup. This also goes well with beef or pork roast and brown gravy.

Cornmeal Mush Recipes

1 cup cornmeal, 1 cup cold tap water, 1 teaspoon salt, 3 cups hot tap water

Directions:  In a small bowl, combine the corn- meal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water.

Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter. This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk.


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