Fried Mush

05Feb09

3 c cornmeal
2 q boiling water
1 t salt
1/2 c flour

Sift flour, cornmeal, and salt together. Slowly add dry ingredients to boiling water, stirring constantly to prevent lumps. When well blended, cover and cook over low heat for about an hour. Stir occasionally to prevent sticking. Pour into bread pans and chill thoroughly. Cut in slices 1/4″ thick and fry on griddle or in shallow oil until golden brown on both sides. Serve with syrup, apple butter, or tomato gravy.

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