Kent Rollins on MSN
How fried mush fed families through the 1930s
This breakfast starts with plain cornmeal mush, cooked slow with water and salt until thick, then poured into a pan to set firm. Once cooled, it is sliced and fried in a hot cast iron skillet until ...
A Magical Mess on MSN
5 regional Appalachian breakfasts you've probably never heard of
Fried Cornmeal Mush with Crispy Edges When times were hard in Appalachian households, families often relied on cornmeal mush ...
John F. Martin & Sons finishes up their 'pan pudding' scrapple dish served over fried corn mush ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results