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Breakfast page 1 >  Cornmeal Mush, Slow Cooker

 

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CORNMEAL MUSH RECIPE

 

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes

by Phyllis Pellman Good
Cornmeal Mush
Betty Hostetler Allensville, PA
Makes: 15-18 Servings
Prep. Time: 5-10 Minutes
Cooking Time: 4-6 Hours
Ideal Slow Cooker Size: 4-Quart



Ingredients

    ~ 2 cups cornmeal
    ~ 2 tsp.salt
    ~ 2 cups cold water
    ~ 6 cups hot water


Directions

1.
Combine cornmeal, salt, and cold water.

2. Stir in hot water. Pour into greased slow cooker.

3. Cover. Cook on High 1 hour, then stir again and cook on Low 3-4 hours. Or cook on Low 5-6 hours, stirring once every hour during the first 2 hours.

4. Serve hot with butter as a side dish.

Note: When we lived on the farm, Mother would prepare boiled mush for the evening meal. The rest she poured into pans and fried for supper the next evening. I adapted this recipe for the slow cooker several years ago when Mother was living with us and I needed to go to work.

Tips:
1.
Serve warm with milk, butter, and syrup or chili.

2. Serve slices for breakfast with maple'syrup, bacon, sausage, or ham and eggs.

Variation: Pour cooked commeal mush into loaf pans.
Chill until set.
Cut into ½-inch slices.
Coat with flour and fry in butter.

Slow cooker recipes (crockpot)
 

 

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