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Recipe Name: Fried Cornmeal Mush With Tomato Gravy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 6

1 1/4 Cup(s) Stone ground yellow cornmeal
1 Cup(s) Cold water
3 Cup(s) Hot water
1 Teaspoon(s) Salt
Vegetable oil for frying
1/4 Cup(s) All-Purpose Flour
Flour for dredgingIn a small bowl, combine the cornmeal, salt, and
flour. Gradually whiskthe cold water into the mixture. Bring the hot
water to a boil in alarge saucepan over high heat and gradually whisk
in the cornmealmixture. Stir and whisk until it boils. Cover, lower
heat, and simmerfor 5 minutes. The mixture will be very thick. Pour
into an oiled 9 x 5x 3 inch loaf pan and refrigerate overnight.The next
day, cut the loaf into 1/2 inch slices. In a skillet, heat 2teaspoons
of oil or bacon fat. Dredge 3 or 4 slices in the flour andfry them
over low heat until golden brown on both sides. Continue tocook
remaining mush, adding oil to the skillet as needed. Serve witheither
maple syrup or Tomato Gravy and plan on 3 to 4 slices per person.From:
Cooking from Quilt Country (Amish and Mennonite, Indiana) SharedBy: Pat
StockettFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 391.2mg
Potassium: 6.8mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: <1g

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