The Ultimate Depression-Era Fried Cornmeal Mush
There is something deeply comforting about a recipe that has survived for generations using only three simple ingredients. During the winter months, when fresh produce was scarce and budgets were tight, grandmothers across the country relied on cornmeal mush to keep their families full.
This isn’t just a meal; it’s a masterclass in texture. By chilling the cornmeal overnight, you allow the starches to set, creating a firm block that fries up with a golden, glass-like crust while the center stays as soft as custard.
The Three Humble Ingredients
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1 cup Yellow Cornmeal: Use a fine or medium grind for the best texture.
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3 cups Water: This will be split between cold and boiling to prevent lumps.
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1 teaspoon Salt: Essential for bringing out the nutty flavor of the corn.
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Optional: Butter, bacon grease, or lard for frying.
