Monday, February 27, 2012

Cornmeal Mush and Cakes

First, use your handy-dandy grinder and lovely assistant to grind dried corn (not popcorn!) into cornmeal.

Cook in double the water. (It cooks up fast...why it was America's version of "Hasty Pudding"!)

Serve with butter and honey.
Enjoy the smiles!

Pour the leftovers into mini-loaf pan, stick in fridge.

For a mid-morning snack, you can slice them up and fry in a dab of butter a la' Laura Ingalls! (Minus the salt pork drippings.)

These were gobbled up faster than I could click my camera!

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