15664 southern cornmeal mush dated 1951 Recipes

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)

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

butter, water, ears corn , kernels cut from the cob, minced red pepper, minced green onion, half-and-half, salt and pepper, u.s. farm-raised catfish fillets, buttermilk or 1/4 cup nonfat yogurt or 1/4 cup plain nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt and pepper

yellow cornmeal, salt, cold water, boiling water, oil for frying, flour for dredging

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

yellow cornmeal (i use cracked corn), salt, cold water, water, butter, sour cream, mozzarella cheese, shredded, pepper and dried onion

water, cornmeal, salt - to taste, butter - to taste, milk - to taste

self-rising cornmeal, milk, egg, salt, cannola oil for frying the cornmeal cake

u.s. farm-raised catfish fillets, buttermilk or plain , nonfat yogurt, hot sauce, cornmeal, butter, olive oil, salt and pepper