Sauted Cornmeal Mush

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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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.