Mush requires two processes to make: first cooking the ingredients, and then frying.
To cook, add one cup of water and one teaspoon of salt into a large saucepan or pot. Next, whisk in one cup of corn meal. I use Indian Head Yellow Corn Meal.
After whisking in the corn meal, you will mix in two cups of boiling water. Then, whisk in about half a cup of flour. This step is important, because it helps to hold the mixture together.
Heat the mixture on medium-low while stirring constantly for about half an hour. The mixture will thicken as it cooks.
Once the mixture is cooked and thickened, pour it into a small bread pan (or two) that has been rinsed in cold water. You will then place the mush in the refrigerator to set. It will stay fresh (when covered) in the refrigerator for about a week.
When you are ready to fry, use a large sized frying pan and add a layer of oil (I prefer coconut.) Pull the mush out of the refrigerator and cut into 1/2 inch thick slices. Place the slices in the oil, and heat to medium / medium-high.
Sometimes the slices stick together better than others. If the slices don't remain together in slices, that is quite okay. Just press the slice pieces together and flat while they are frying.
Fry until each side is brown before flipping. It will be quite difficult to flip before the sides have been fully fried. Don't try to fight that, or you will just end up with more of a mess than necessary! It typically takes about twenty minutes to fry thoroughly.
When the mush has been thoroughly fried, place it on a plate and serve with syrup or molasses. My favorite topping or mush is King Syrup. Then, take a bite and enjoy!
Ingredients:
(Approximately two servings)
One cup water
One teaspoon salt
One cup corn meal
Two cups boiling water
One-half cup flour
Oil for frying
King Syrup or other syrup of choice
Directions:
Add one cup of water and one teaspoon of salt into a large saucepan or pot.
Whisk in one cup of corn meal.
Mix in two cups of boiling water.
Whisk in about half a cup of flour.
Heat the mixture on medium low, stirring constantly, for about 30 minutes.
Pour the cooked mush into a bread pan that had been rinsed in cold water. Store in the refrigerator for at least two hours to mold, or up to a week if covered.
Cut the mush into 1/2 inch slices, and fry in a frying pan coated in oil.
Fry each side until brown, approximately 10 minutes per side.
Serve with syrup and enjoy!
