Return to Franklin Kitchen
By: Tim Bleichroth
We could buy ready made mush in the store, but my mom always made it from scratch.
Here's her recipe.
3 3/4 cups of water
1 cup cornmeal (not cornmeal mix)
1 tsp. salt
1 to 2 tsp. sugar. (personal taste)
Bring 2 3/4 cups of the water to a boil in a medium saucepan
In a mixing bowl, add the 1 remaining cup of water, cornmeal, salt and sugar, and mix well.
Slowly add this mixture to the boiling water, stirring continually while adding.
Cook until the mixture thickens, then cover and continue to cook on low heat for about 25-30 minutes.
We would take old Kraft cheese boxes and line the inside with foil to form a pan.
These make a nice size loaf which is easy to slice.
Pour the cooked mixture into the boxes and chill completely in the refrigerator.
Remove the chilled loafs from the boxes and cover with plastic wrap to seal and save. When ready to fry mush, simply slice mush patties off of the loaf as required, about 1/2 inch thick. To add flavor to the the patties, coat them with cornmeal based fry coatings normally used for chicken or fish before frying. Fry in the grease or oil of your choice. The best taste comes from bacon grease. I've used sausage grease and the usual cooking oils also. Fry them until brown on both sides. Serve topped with butter, syrup, or your favorite jelly.
Really rounds out a good country breakfast!!