MAKING MUSH
1. Put the cornmeal and cold water in a medium sized saucepan on top of the stove and stir.
2. Bring the 3 cups of water to a boil.
3. While stirring the cornmeal and cold water, slowly add the boiling water and salt. Continue stirring during this stage, but be careful while pouring the boiling water in the saucepan.
4. Turn heat to medium, and cook cornmeal and water while stirring constantly until mixture begins to boil and thicken up.
5. Turn heat down to low. Put a lid on the pan. Let the cornmeal mixture simmer for 10 minutes.
6. Pour the cornmeal mixture into a greased loaf pan. The size should be around 9x5x3, but anything close will be fine. Cover the mush loosely with tin foil and put in the refrigerator for 12 hours minimum.
FRYING CORNMEAL MUSH
1. Take the chilled cornmeal mush and carefully turn the mush out on a cutting board or on a piece of wax paper or tin foil.
2. Slice the mush about the thickness of a deck of cards.
3. Dip each cornmeal mush slice in flour and shake off excess.
4. Melt butter to cover the bottom of a skillet. It does not have to be thick – about the amount you’d use to fry pancakes. Add butter as needed.
5. Cook each side and flip over like pancakes. Cornmeal mush slices should be lightly browned.
6. Set slices to the side (on top of a warm stove if possible) and fry all slices.
7. Pour maple syrup over fried cornmeal mush slices, or lather them with your favorite jelly or jam. Fried bacon or sausage is good on the side with the fried cornmeal mush.
