Bread
(Breakfast
)
Fried Mush
Contributor: Susie J. Taylor
2 - 3
cups
water
1
tsp
salt
1
cup
cornmeal
Boil 2 cups of water. Add 1 tsp salt, 1 cup corn meal (yellow) and cook for 1 1/2 hours on low heat. Add
additional water if needed.
Pour mush into loaf pan and place in refrigerator. Chill overnight.
Remove from loaf pan and slice into 1/2 inch slices. Fry slices in cast iron skillet with a small amount of oil.
Serve with butter and maple syrup.
Edition: 5