LANCASTER COUNTY, AMISH CORNMEAL MUSH
This is delicious served with syrup or ketchup - your preference, and served alongside eggs. We also like to eat it here in Lancaster County with milk - or just browned butter - right after it's cooked. (before putting it in the loaf pan) Otherwise, pour it into the loaf pan & let it cool, then keep it in the refrigerator until cooled completely & it can easily be sliced. This recipe is so simple, I was almost embarrassed to post - but it's what we eat here - and I've seen numerous requests for this - so here it is! ENJOY!
Provided by WJKing
Categories Breakfast
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together.
- Bring to a boil, stirring constantly.
- Cover& simmer 10-20 minutes (LOW heat).
- Pour into a loaf pan.
- Cool and then cut into thin pieces.
- Fry till golden brown on both sides.
CORNMEAL MUSH BAKE
When I make this recipe I use cracked corn instead of cornmeal. It takes a little bit to cook, but it is well worth the time. It is delicious, extremely reach and you can also serve it during a dinner party. My guests always love it.
Provided by EURrosa1
Categories Weeknight
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Boil 4 cups water. Dissolve cornmeal in 1 ½ cup cold water (if using cracked corn, skip this step and add it to total amount of water). Add cornmeal mixture to boiling water, stirring constantly. When it begins to thicken simmer for approximately 30 minutes, stirring often.
- Add butter, sour cream, cheese and spices, mixing very well, but slowly. Pour into uttered 8 x 8" casserole.
- Bake for 50-60 minutes.
Nutrition Facts : Calories 526.5, Fat 51.7, SaturatedFat 32.1, Cholesterol 143.6, Sodium 1180.1, Carbohydrate 3, Sugar 0.7, Protein 14.2
CORNMEAL MUSH
This recipe came from a Mennonite community cookbook called "More with Less". With the weather getting cooler, I pulled out this recipe for breakfast the other morning. Yummy, nutritious and just good comfort food. I did a thorough search to make sure I wasn't duplicating a recipe before posting this. This is a little different from other cornmeal mush recipes I've tried because of a simple extra ingredient that makes it a little more creamy. Originally submitted to More with Less by Grace Geiser, Apple Creek, Ohio. Hope you enjoy this as much as we do. :)
Provided by bshemyshua
Categories Breakfast
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Bring to a boil in a heavy saucepan or top of a double boiler 3 cups of water.
- Combine cornmeal, 1 cup cold water, flour and salt and stir into the boiling water.
- Stir constantly while mush thickens. A wire wisk works well at this point.
- Reduce heat to very low, cover and continue cooking for 20-30 minutes.
- Eat hot from the kettle with milk and sugar, or butter and sugar, jam is good too.
- Or, pour into a loaf pan to cool an set.
- Slice, dust with flour if desired, and fry in a well-greased skillet.
Nutrition Facts : Calories 138.8, Fat 1.2, SaturatedFat 0.2, Sodium 596.9, Carbohydrate 29.4, Fiber 2.4, Sugar 0.2, Protein 3.3
CORNMEAL MUSH
This is not the fried polenta version--you eat this in a bowl like oatmeal. Add a little milk and sugar to your taste--Mmm!
Provided by JenniferK2
Categories Breakfast
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
- Mix cornmeal with remaining water in a small bowl.
- Add cornmeal mixture slowly to boiling water, stirring constantly.
- Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.
CORNMEAL MUSH
Make and share this Cornmeal Mush recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Place some water into a soup bowl and set aside.
- Place the two cups of water into a pan (I use a heavy pan to even out the heat).
- Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
- Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
- Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
- Use water from the pan to rinse out the measuring cup and set aside.
- Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
- Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
- Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
- Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
- Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
- To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
- Cut into 1/4-inch slices (more or less to taste).
- Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
- Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
- If you use a griddle, while cooking you can place the plate under the griddle to warm it.
- Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).
Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5
AMISH SUGAR COOKIES, LANCASTER COUNTY - THE REAL DEAL!
My dear Amish sister-in-law shared this YUMMY recipe with me. These cookies are ALWAYS soft! Sure to be a hit with everyone! Enjoy!
Provided by WJKing
Categories Drop Cookies
Time 26m
Yield 4-6 dozen
Number Of Ingredients 12
Steps:
- Mix oil& sugar.
- Add beaten eggs& mix well.
- Mix together dry ingredients, then add to above mixture alternately with evaporated milk.
- Add vanilla.
- Drop onto cookie sheets, and sprinkle w/ crumb mixture.
- Bake 10-12 minutes at 350 degrees.
- THESE SEEM TO HAVE THE BEST TEXTURE WHEN STIRRED (MIXED) BY HAND (WHISK), VERSUS AN ELECTRIC MIXER.
MAMALIGA CU BRANZA (CORNMEAL MUSH WITH CHEESE)
Mamaliga is a traditional Romanian Recipe. When one thinks of mush, it is usually unappealing. If you are familiar with and like Polenta, here is the Romanian version. We call it Mamaliga. When I was a child, my mother would serve Mamaliga, on its own, with fish, or other meats, instead of bread. It is equally good the next day, because it can be cut into pieces, and dipped into a tocana (stew) or ciorba de fasole (bean soup). The next day, Mamaliga may be served for breakfast, fried with bacon, or sausages.
Provided by TOOLBELT DIVA
Categories Cheese
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften.
- Bring 4 cups water to a hard boil.
- Add the cornmeal mixture to the boiling water, stirring constantly.
- When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese.
- Divide the butter into 3 equal parts.
- Divide the grated cheese into two equal parts.
- Divide the cooked cornmeal into two equal parts.
- To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal.
- Add an additional 1/3 of the butter, and 1/2 of the grated cheese.
- Add second 1/2 of the cooked cornmeal, butter and cheese.
- Top with the sour cream.
- Bake 1 hour at 350°F.
Nutrition Facts : Calories 538.2, Fat 43.1, SaturatedFat 26.8, Cholesterol 117.1, Sodium 1172.9, Carbohydrate 21.9, Fiber 1.9, Sugar 0.5, Protein 17.6
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