Okay, so I have been looking for super cheap meals that taste good. When I ran across this one I was more then skeptical. Because I mean Mush that's what they feed folks in the Orphanage in all of Charles Dickens stories, so it has to be bad! Well, I was pleasantly surprised that it tasted like a corny version of cream of wheat. Everyone in my family really likes it. Yet it costs nearly nothing! I normally serve it with some fruit and we always have OJ & milk with our breakfasts. I got this recipe from http://www.hillbillyhousewife.com/:
1 cup cornmeal
1 cup cold tap water
1 teaspoon salt
3 cups hot tap water
(I (Kyle) always add about 2 Tablespooon to 1/4 cup of molases or syrup!)
In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter. This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk. This recipe serves 4 to 6 people depending on how hungry they are. Of all the breakfast cereals you can buy, this one is the least expensive. We try to have it at least twice a week, sometimes more often because it is so cheap.
2 comments:
Sounds very similar to the Jamaican cornmeal porridge my husband makes for the children. They love it with a touch of nutmeg.
We've been buying our farina (cream of wheat) in bulk from Morningside Organics. They do a monthly bulk run thru Texas and boy does that 25lb bag of farina save money!
We eat mush often for breakfast. I often make extra, put it in a well greased loaf pan and sit it in the fridge. Then I slice it and fry it for breakfast one morning. We put a little syrup over the fried mush.
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