|What a cute little drift.|
|and the other side says, Airborne...This cup has been around for about 28 years.|
|Below zero and shaking berries down for the deer. Clara's one and only "Big Foot"|
How many have heard of corn meal mush? The traditional way is to cook 1 cup of cornmeal and 4 cups of water for about an hour, stirring constantly until thick but still spreadable. Pour it in a greased bread pan, cover and refrigerate overnight. Slice, roll in flour lightly and fry in part butter, lard, Crisco grapeseed oil or coconut oil. Just make sure you use butter, too, everything is better with butter. Don't use oil. Oil makes it oily. So that is what you will find if you google fried cornmeal mush. Now here is how my mom fixed it and was our favorite. Instead of putting the cooked mush in a bread pan spread it thin on a greased cookie sheet. Bake at 375 until golden brown around the edges and crispy on bottom and top. The inside will have a creamy texture in areas where the mush was thick. Spread butter, salt and pepper on top and break up into pieces in a cereal bowl. Pour maple syrup and warm milk over top. I am telling you every kid I raised and my husband loves baked corn meal mush. I do too! It is that food to take ya back to the farm on Horse Run Rd. I can still see my mom putting it in the bowls and me being so excited to set down to eat. Well, for about a week the husband has been saying, ya know what sounds good? I knew before he even told me. It is a pain to stand and stir the mush but I tried something new. The instapot my dil bought me! It works great. No stirring, just hit the button that says, porridge. I have been making steel cut oats in it so I was pretty sure (or wishful thinking) that the mush would be ok too. About the steel cut oats, I use 1 cup oats and 4 cups of water for a batch. That gives me one cup a day for breakfast. Keeps great in the frig. Oh the easy way out to do things now a days. How did I manage?
|Corn meal mush ready for the oven.|
|Ta Da......breakfast is ready in all it's goodness, Cook'n by the Creek at least.|