Sauted Cornmeal Mush

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Method

Put left over mush into a dish and smooth it over the top. When cold cut into slices ½ inch thick. Dip each slice into flour. Melt ½ teaspoon dripping in a frying pan, and be careful to let it get smoking hot. Brown the floured slices on each side. Drain if necessary and serve on a hot plate with syrup.