Fried Cornmeal Mush

**As Seen In:  Scratch Cooking, a 400+ page e-cookbook with hundreds of from-scratch recipes!**

This is one of my husbands favorite breakfasts.  I don’t make it often because it requires an overnight chill (and breakfast is normally not something I plan ahead) but when I do it’s always a treat.

Ingredients:

  • 3c water
  • 1 tsp salt
  • 1c yellow cornmeal
  • 1tb butter

Method:

  1. Heat water to boiling, then reduce heat and whisk in salt and cornmeal.  Continue cooking, stirring regularly, over medium heat.  Once mixture thickens, pour into a greased loaf pan and chill overnight in your fridge.  The next morning, cut 1-inch wide slices and fry over medium heat in the butter until golden brown on both sides.

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