32554 pennsylvania fried cornmeal mush Recipes

cornmeal, cold water, water, teas. salt, butter , bacon fat, or veg. oil, flour

rice for breakfast, rice, water, fresh milk, butter, sugar, molasses, cornmeal mush, cornmeal, boiling water, lard or butter, salt, dried currents (raisins) optional

water (for cooking , more required to wet the bowl you will use to set the mush), yellow cornmeal, fruit jam , when serving

cornmeal, salt, cold water, butter, sour cream, cheddar cheese , cheese, grated. (medium or old, your choice)

this dish is made the night before and allowed to set up before cfrying it in the morning. it keeps very well in the fridge if wrapped up correctly. you can certainly halve this recipe as this is a double recipe., ok here we go ..., cornmeal/polenta, boiling water, salt, when ready to fry, flour for dredging, crisco shortening (the white stuff is what we usually used) or, you can use bacon drippings or butter (for an oh my factor !), equipment needed, sauce pot with lid, whisk, loaf pan, plastic wrap, ice cubes and cold water

water, yellow cornmeal, salt, minced peeled fresh ginger, nonfat milk, mild-flavored (light) molasses, golden brown sugar

yellow cornmeal, sugar, salt, pepper, whole kernel corn, drained , liquid reserved, eggs, beaten to blend

cream-style corn, sour cream, self-rising cornmeal, salt, eggs, vegetable oil