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Cornmeal Mush


As a child, I can remember my Pennsylvania Dutch grandmother making this for my Grandfather or breakfast.

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  • 1 Quart Water
  • 1/4 tsp. Salt
  • 1 1/2 Cups Cornmeal
  • Maple Syrup



Step 1

Bring salted water to a brisk boil. Slowly add cornmeal, stirring constantly. Reduce heat and continue to stir until lumps are gone and mixture is thick and smooth. Pour into loaf pans and refrigerate. When chilled, slice and fry in oil before serving. Serve with Maple Syrup.

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