Mix cornmeal with cold water and slowly add to boiling water, to which salt is added; stir constantly. Cook, stirring frequently, until thickened. Cover and continue cooking over low heat 10 minutes, stirring occasionally. Serve with butter, syrup, gravy or in bowl with milk.
Fried mush: Put warm cornmeal mush into loaf pan and chill overnight. Slice into 1/2 inch slices. Melt a little butter in skillet and brown mush slices until crisp on each side. Serve on hot plate with syrup.
Scrapple: To hot cornmeal mush add 1/2-1 lb. bulk sausage, browned and well drained. Add 1/4 teaspoon sage, if desired. Pour into loaf pan and follow directions for fried mush.
By Robin from Washington, IA
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Oh my goodness thank you! My mother used to make this and I loved it. I have not had it since I was a kid and she could not remember the recipe. I know what I am having real soon.
My mom use to make that too and I loved it as a kid. I don't know if I would still like it but I intend to try it and see! I never got the recipe from her and nobody else knows how to make it! Thanks! Its a good one to have!
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