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“This recipe came from a Mennonite community cookbook called "More with Less". With the weather getting cooler, I pulled out this recipe for breakfast the other morning. Yummy, nutritious and just good comfort food. I did a thorough search to make sure I wasn't duplicating a recipe before posting this. This is a little different from other cornmeal mush recipes I've tried because of a simple extra ingredient that makes it a little more creamy. Originally submitted to More with Less by Grace Geiser, Apple Creek, Ohio. Hope you enjoy this as much as we do. :)”
READY IN:
30mins
SERVES:
4-6
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
  2. Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
  3. Stir constantly while mush thickens. A wire wisk works well at this point.
  4. Reduce heat to very low, cover and continue cooking for 20-30 minutes.
  5. Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
  6. Or, pour into a loaf pan to cool an set.
  7. Slice, dust with flour if desired, and fry in a well-greased skillet.

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