|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Results 1 - 9 of 9 for fried corn mush
Mix cold water and corn meal. Stir into ... with plastic and chill overnight or until firm. Slice 1/2 inch thick and brown in skillet. Serve with syrup.
Moisten the cornmeal with a little water and stir into the boiling water. Cook over a low heat, for 45 minutes, stirring often. Most of the cornmeal ...
Bring 2 3/4 cup water to boil. Combine cornmeal, cold water, salt and sugar, gradually add this to boiling water, stirring all the time. Cook until ...
Add all ingredients to boiling water; stir constantly. Lower heat; cover with lid and cook 5 minutes more, stirring occasionally. Pour into loaf pan ...
Bring 2 3/4 cups water to a boil. Mix in cornmeal, cold water, salt and sugar. Gradually add this to boiling water stirring all the time, cook until ...
Mix corn meal and salt ... to eat: Slice mush to desired thickness. ... slowly in melted shortening. Fry until golden brown. Serve with butter and syrup.
In a large ... a dish mix corn meal and water, ... serve hot. For Fried Mush: Turn into ... up. Next day slice in 1/2 inch thick slices. Remove from dish.
Mix corn meal, cold water ... Makes 6 1/2 cups. To fry: Let cooked mixture set in mold (oblong) until cool. Slice and fry until brown on well greased grill.
Mix the corn meal in 2 ... butter and milk. Cool the leftovers in a loaf pan and save for slicing to fry in fat. Serve fried mush with molasses topping.
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