Mush, Corn meal mush

[oscar]

I went fishing in Canada with my father many years ago. I was maybe 14-15 at the time. One of his friends was along and brought corn meal mush. He had it frying in a skillet and then had to use the bathroom and someone else watched the pan. I remember the mush was ready and one of the adults passed it around. It was VERY good. I went on eating my meal. When the mush guy came back he said hey where's my mush?  I guess everyone had consumed ALL of his treat and there was none. left. That guy was hot, but I'm sure he laughs about it now. I have not had mush since then but I think I need to find it and cook some up in honor of Mush Man.   Ha. No I did not eat it all I did try some and it was really good. he was not lying. If you find it try it. With butter and salt it is wonderfull.   I guess anything with butter and salt is wonderful.

Oscar    

[Cutter Carl]

One of my grandfathers favorites.  He liked it with butter and syrup for breakfast.  I buy it at the local supermarket in a loaf, just slice and fry.

[Delmonico]

Just cook up corn meal like any other cereal, put it in a bread pan and let it set up, slice it out and fry it.   I'll dig up the water/corn meal ratios.

[Mossyrock]

Wow.  Weird timing. I just had cornmeal mush on Saturday for the first time in 40 years!  I just had out-of-the-pan mush, but I will have to try it fried in a little butter with some maple syrup.  After all, EVERYTHING is better with butter and maple syrup!   

[Delmonico]

Wow.  Weird timing. I just had cornmeal mush on Saturday for the first time in 40 years!  I just had out-of-the-pan mush, but I will have to try it fried in a little butter with some maple syrup.  After all, EVERYTHING is better with butter and maple syrup!   

Or sorghum molasses.

[Texas Lawdog]

Del, I'm with you on th surghum molasses.

[Delmonico]

Del, I'm with you on th surghum molasses.

Have you got a source or do you need some?

[Buck Rawhide]

My dad used to make mush weekly.  I haven't had any in probably 30 years, myself.  Should swing by the store and pick some up.
Anybody ever eat fried maccaroni?  Another of dad's favorites.  Large elbow maccaroni, boiled, then fried in butter.  We used to drown it in ketchup but my wife thinks that sick.....so she uses parmesan cheese and I still use ketchup 

Take care,
Buck

[Forty Rod]

Wow.  Weird timing. I just had cornmeal mush on Saturday for the first time in 40 years!  I just had out-of-the-pan mush, but I will have to try it fried in a little butter with some maple syrup.  After all, EVERYTHING is better with butter and maple syrup!   

Not fried shrimp or lobster. 

[Forty Rod]

Or sorghum molasses.

Hey, that reminds me, how come I all of a sudden can't get sorghum molasses?  Is there a shortage or have we finally stopped catering to anyone with home cooking tastes.

[Delmonico]

Hey, that reminds me, how come I all of a sudden can't get sorghum molasses?  Is there a shortage or have we finally stopped catering to anyone with home cooking tastes.

Don't have no trouble here, two store chains carry it, but I get mine right from the folks that make it.  Must be a Cally-Forn-Eye-A thing.

[Forty Rod]

Damn!  I was afraid it was something like that.  I have one more place to try and then I may be asking for a source by mail.

[Tensleep]

Try here 40Dude

http://www.fainshoney.com/familyStory.asp

I WILL NOT lower myself to eating sorghum Mole-asses

I eat good East Texas Ribbon Cane syrup, there is a world of difference.

[El Peludo]

Fried mush was a staple at our house when I was a pup; it was inexpensive - a real serious consideration in them days - and stored up pretty easy; Mom or Dad could make a couple of loaves and it would keep a week in the fridge, if it hung around that long. 

One thing about cooking it though, from the "cake" stage, that is after it has been cooked up like cereal and put in loaf pans to set up, you have to cook it in a hot pan, preferably iron, well greased, so it will get a "skin" on it; otherwise, it will just fall apart when you go to turn it over to cook the other side.  And you pretty well have to "tend" it, so it won't scorch, too.  But, the reward is definitely worth it.

To make "corn meal mush", I use the basic 4 to 1 rule for water (or liquid of whatever choice you might like; I sometimes use milk as a quarter of the liquid) to corn meal, add a teaspoon of salt, start it cold and stir it often, or constantly until it comes to a full boil, then turn it down to a simmer, cover it, and cook it at that for 20 minutes, stirring it a couple of times to prevent sticking to the bottom of the pan.  Remove it from the heat, and move it into a loaf pan or dish, and cool it in the fridge.  It will be real firm when cold, and will slice sort of like Spam.

I have been known to mix my grains, such as using some grits, or some wheat cereal like Wheatena, Malt-o-Meal, or Cream of Wheat ot Rice.  Most of those call for a 2 to 1 liquid to meal ratio, so I adjust accordingly; the outcome is just as good, and different for a change of pace.

You can buy a good basic for corn meal mush in the grocery; it's called "Polenta", and is usually found in the package deli case with the Italian cheeses and such.  Get the plain varitey for use with butter and syrup, otherwise, you'll get a surprise when you bite into a basil and mushroom or sun dried tomato polenta patty  ; it don't go too well with honey or sorghum syrup - does go real well with pasta sauce, though. 

[Texas Lawdog]

Del, I got some at Cracker Barrel awhile back.

[Singing Bear]

.........and what's the difference between sorghum and blackstrap?  I have a bottle of the latter and can find it much easier in the stores. 

[Delmonico]

.........and what's the difference between sorghum and blackstrap?  I have a bottle of the latter and can find it much easier in the stores. 

Sorghum is made from a close relative of milo, was used a lot on the Northern Plains because it can be grown there.  Blackstrap is (was) a darker lower grade made from sugar cane.  Most that is sold today is not the true dregs of the earlier time, but just a darker kind, true blackstrap is a bit bitter.  If it comes from sugar beets it is also bitter and fit for only animal feed and cheap rum.

10zzz ribbion type is made from a real good type of sugar cane, it is durn good stuff also but often hard to get. 

[Texas Lawdog]

Del, I'm ready for some of those Dutch Oven bisquits with some butter and sorghum.

[oscar]

Ask your grocer to buy a case and get some for your self. A popular brand is  Grandma's Molasses. Some are sulfered and others are not. I have no idea or do I care, Del what the sulfering is for. I just like the Sorgum Molasses I can get from a family here in Nebraska. IT MAKES VERY GOOD PHEFFERNES COOKIES. I am good at phefferness. (sp) anyway. 

Oscar,

[oscar]

Black strap is soo much beter than sorgum? I am not a molasses expert. I just like the taste. I have never had black strap that i was aware of. Sorgum is pretty good and I am sure it can be found. I get mine from a family here in Nebraska. I met them at a barn fest. selling and demo surgum molasses processing with a press, the horse and the cooking stove. Anyway. They made a decision to go on to the land 30 years ago and be self suffcient. They grow the bulk of their own food and sell the rest. They use a generator so they are not on th grid and have a well for water. Out house is the order of the day and they have odd jobs to connect the dots of the rest of the financial picture. They are amazing. I could not live like that but It might be fun to walk in thweir shoes for a week to see what it is like. If all hell breaks loose they will be around to see the aftermath. I don't think I want to see the aftermath.

Oscar,