Description
This was one of our winter time breakfasts and Mama used to hide our vitamins in the middle under a pat of butter and a little sugar to make sure we took them. Hated those things! Some people also put a little milk in their mush. Today, I still enjoy mush with some honey!
Ingredients
- 1 cup Aunt Jemima’s Enriched Yellow Corn Meal
- 4 cups Water, Divided
- 1 teaspoon Salt (optional)
- 1-½ Tablespoon Bacon Grease (drippings)
- 1-½ Tablespoon Pure Vanilla Extract
Preparation
In a large saucepan, boil 3 cups of the water and salt to a boil. In a small bowl, mix corn meal with remaining (cold) water, whisking it to make it lump free. Gradually pour mixture into the boiling water. Add bacon drippings, vanilla, and cook 5 minutes while stirring constantly bringing to a second boil. Once thickened, serve hot with butter and sugar or honey for a hearty, warm breakfast.
Variation: To make fried mush, prepare as above and pour cooked corn meal into a loaf pan. Refrigerate 2 to 3 hours or until firm. Remove from pan and cut into 1/4-inch slices. Roll in flour and pan-fry in a small amount of bacon drippings until golden brown on both sides. Serve hot with butter and syrup of choice.
