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Cornmeal Mush

6 1/2 c. yellow cornmeal

1/2 c. flour

1 Tbsp. salt

4 c. cold water

2 c. cold milk

10 c. boiling water

olive oil

Mix cornmeal, flour, and salt together in a 6-qt. slow cooker. Gradually add cold water and milk; mix until smooth. Slowly add boiling water; stir in. Heat on high for approximately 2 hours, stirring with a wooden spoon every 10-15 minutes. Mixture will be thick and will not separate when done.

Fill 3 loaf pans with mixture; smooth tops. Cover each pan with plastic wrap, leaving two corners slightly open to let steam escape. Cool to room temperature; refrigerate overnight. (These will keep in refrigerator at least a week.)

Remove mixture from loaf pans; slice in pieces approximately 1/4" thick.

Spray frying pan with olive oil cooking spray; add olive oil. Fry slices until nicely browned--approximately 5-8 minutes on first side, approximately 3-5 minutes on second side. Serve immediately with maple syrup or a thick corn syrup.*

* King's Syrup and Old Barrel table syrup are ideal for creating the true Pennsylvania Dutch taste. Other syrups are usually much too runny and will not create a satisfactory outcome.