Pan-fried Cornmeal Mush {Amish Family Recipes)

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  • 1 cup cornmeal (preferably organic and stoneground)
  • 1 teaspoon sea salt
  • 4 cups water


  1. Bring 3 cups of the water to a boil in a (3 quart or larger) kettle.
  2. Stir in the salt.
  3. In a separate bowl, whisk together the remaining 1 cup of water and the cornmeal, till smooth.
  4. Reduce heat, and slowly add the cornmeal mixture to the hot water, whisking briskly to avoid lumps.
  5. Increase burner heat and bring back to a boil, stirring constantly.
  6. Reduce the heat, cover, and simmer for 20-30 minutes. Stirring several times. The cornmeal mush consistency will resemble that of cooked oatmeal.
  7. To make the Fried Cornmeal Mush, place the mixture in a loaf pan or shallow baking dish.
  8. Allow to cool for several hours or overnight.
  9. Slice approximately 3/8 inch thick.
  10. Coat bottom of a cast iron skillet with butter, lard, or olive oil, and fry on both sides until golden-brown.

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