Grandma’s Cornmeal Mush
This recipe cooks into a thick cornmeal porridge. Serve it in a bowl with milk and sugar or pour the warm mush into a loaf pan or let it cool completely, cut it into squares and fry it in oil.
Serves: 8Hands-on: 5 minutesTotal: 4 hours 35 minutesDifficulty: Easy
- 2 cups yellow cornmeal
- 8 cups water
- 1 tsp. salt
- 4 Tbsp. butter, divided
- Add cornmeal, water, salt, and 2 tablespoons butter to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.
- Stir in remaining 2 tablespoons of butter and allow the mush to cool for at least 30 minutes.