Ingredients

The following ingredients have 4 Servings
  • 2 3/4 cups water
  • 1 cup yellow cornmeal (Martha White recommended)
  • 1 cup cold water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • vegetable oil for frying

Instruction

  • Bring 2 3/4 cups water to a boil over high heat.
  • Combine cornmeal, 1 cup cold water, salt, and sugar in a bowl.
  • Gradually add the cornmeal mixture to the boiling water, constantly stirring while adding the mixture.
  • Reduce heat to medium-high and cook the cornmeal until thick.
  • Reduce heat to low and cover the pan.
  • Cook 5 more minutes, stirring frequently.
  • Pour cooked cornmeal into a loaf pan.
  • Cool the cornmeal to room temperature then refrigerate it for several hours.
  • Turn the cornmeal out of the loaf pan and cut it into 1-inch slices.
  • Put just enough oil in a skillet to cover the bottom.
  • Place the skillet over medium heat and heat the oil until hot. It will begin to shimmer. Do not let it get too hot or begin smoke.
  • Fry the cornmeal slices slowly in the hot oil until browned on the bottom.
  • Gently turn the slices over in the pan and fry them until browned on the bottom.
  • Serve fried mush hot with butter and syrup.