Corn meal mush breakfast

[S-3 Ranch]

Mix until the lumps are gone and the ingredients are well-blended:

• 4 cups yellow corn meal
• 1 cup brown sugar (more or less, as desired)
• 2 teaspoons cinnamon (more or less, as desired)
• 1 teaspoon salt

To prepare as Mush, heat to boiling 4 times as much water as the amount of dry Cold Flour you will use. Stir the dry Cold Flour into the water, reduce the heat and simmer for 5 minutes or until thickened. Try to keep the mush just under the boiling point, because it tends to make little volcanoes that spit painful specks of mush onto your hand! When it is cooked, you can add a little butter, lard, or margarine, if desired. (Lard would be more authentic.)

Cowboy Bob's Cowboy Dictionary - Cold Flour

Cowboy Bob's Dictionary - terminology, slang, jargon and useful words of the cowboy lifestyle

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[D_Walt]

Is this for human consumption?

 

[S-3 Ranch]

Is this for human consumption?

It’s just the corn version of cream of wheat

 

[Deleted member 16014]

I think you just need to rework the recipe name.

 

[Hem]

I think you just need to rework the recipe name.

I was gonna reply " why?"
Trying to be more open minded.

Thanks S-3, FYI...I like corn meal, so screen shot it is.

 

[Four22]

Fried mush is fantastic.

 

[Hem]

The mush term might have to go bye bye.
Can we just call it corn meal grits?

 

[Gerald Martin]

Fried mush is fantastic.

My childhood favorite. Mom used to put the cold mush in a bread pan an let it set up in the fridge. She would slice it into 1/4” thick slabs and fry it in bacon grease until the edges were crispy. Eat it with pancake syrup, bacon and a couple of over medium eggs on the side.

 

[S-3 Ranch]

My childhood favorite. Mom used to put the cold mush in a bread pan an let it set up in the fridge. She would slice it into 1/4” thick slabs and fry it in bacon grease until the edges were crispy. Eat it with pancake syrup, bacon and a couple of over medium eggs on the side.

Dang wish I had some fresh scrappel in the fridge

 

[Four22]

My childhood favorite. Mom used to put the cold mush in a bread pan a let it set up in the fridge. She would slice it into 1/4” thick slabs and fry it in bacon grease until the edges were crispy. Eat it with pancake syrup, bacon and a couple of over medium eggs on the side.

That’s exactly what we do.

By far one of the easiest most delicious breakfasts out there

 

[2rocky]

Call it "polenta " and you can charge 5x as much!

 

[JohnCushman]

My childhood favorite. Mom used to put the cold mush in a bread pan an let it set up in the fridge. She would slice it into 1/4” thick slabs and fry it in bacon grease until the edges were crispy. Eat it with pancake syrup, bacon and a couple of over medium eggs on the side.

This is how my grand mom would do it. Awesome childhood memories. I miss her.

 

[Deleted member 16014]

Alright you guys win, that does sound really good. I'll have to try it this winter.

 

[MThuntr]

My childhood favorite. Mom used to put the cold mush in a bread pan an let it set up in the fridge. She would slice it into 1/4” thick slabs and fry it in bacon grease until the edges were crispy. Eat it with pancake syrup, bacon and a couple of over medium eggs on the side.

I could probably get along with that...basically a transport for syrup and bacon fat

 

[Gerald Martin]

With crispy e

I could probably get along with that...basically a transport for syrup and bacon fat

With crispy edges for crunch and smooth center of ooshy polenta (cornmeal). There’s variations of this with hog meat we called pon hoss or scrapple.
Basically whenever our extend family butchered hogs each fall all the bones went into a huge kettle over a fire. After boiling for several hours all of the bones were picked clean, the meat chopped finely and added back into the broth with cornmeal and graham flour to thicken.

Cornmeal mush was basically the same thing without any meat.

 

[S-3 Ranch]

With crispy e
With crispy edges for crunch and smooth center of ooshy polenta (cornmeal). There’s variations of this with hog meat we called pon hoss or scrapple.
Basically whenever our extend family butchered hogs each fall all the bones went into a huge kettle over a fire. After boiling for several hours all of the bones were picked clean, the meat chopped finely and added back into the broth with cornmeal and graham flour to thicken.

Cornmeal mush was basically the same thing without any meat.

Yep Viva Los Scrappel

 

[JShane]

With crispy e
With crispy edges for crunch and smooth center of ooshy polenta (cornmeal). There’s variations of this with hog meat we called pon hoss or scrapple.
Basically whenever our extend family butchered hogs each fall all the bones went into a huge kettle over a fire. After boiling for several hours all of the bones were picked clean, the meat chopped finely and added back into the broth with cornmeal and graham flour to thicken.

Cornmeal mush was basically the same thing without any meat.

You had my attention at Pon Hoss.

 

[BAKPAKR]

Fried mush is fantastic.

^^this, but I would skip the cinnamon.