This is a basic cornmeal mush recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.
Ingredients
- 2.5 cups water
- 1.25 cups cornmeal
- 0.5 teaspoons salt
Instructions
-
1
Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Easy Stuffed Taco Sweet Potatoes
These easy stuffed taco sweet potatoes feature homemade taco seasoning—something everyone should know how to make—and budget-stretching ground beef and black beans stuffed into baked sweet potatoes. Add cheese, pico, jalapenos, cilantro, and sour cream, and you won't miss the taco shell at all.
Smooth Buttercream Frosting
This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.
Mexican Hot Carrots
I'm from Southern California. You can not find a restaurant that does not have these hot Mexican carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.