So, my question is: what is cornmeal mush?

I am already past my article deadline. It should be in the hands of my illustrious and forgiving editor Alan by now. Well, it evidently isn't. I have been twisting my brain around for several hours trying to come up with a topic to write about. While scanning an old cook book looking for ideas, I saw this recipe. Thus I ask the question. My inspiration came while paging through this huge volume called Meta Givens Modern Encyclopedia of Cooking. Consulting several other cook books it seems I have my idea and a recipe.

Every cook knows what corn meal is. We use it in the kitchen for our corn bread and when we bake a loaf of English muffin bread. For me that is pretty much it.

I am surprised to learn it was once used as a cooked cereal just as cream of wheat is enjoyed today. Back in the days before all these boxed overly sweetened dry cereals. (I must confess I would be lost without shredded wheat and raisin bran.) It was also chilled in a loaf pan and sliced into ¼ inch slabs then browned in butter and drizzled with maple syrup. This does not sound like something I have tried in my lifetime. Eight o'clock on a Sunday evening and I am off to the kitchen.

The only thing I felt I needed from any of the cook books was the quantities of the ingredients. My apologies to Ms. Givens but her directions were a bit too wordy and drawn out. So I will simplify as best I can and hope you enjoy!

Place the water in a large saucepan and heat to a rolling boil. Rapidly stirring with a whisk, slowly sprinkle in the cornmeal. Immediately lower the heat to low and stir till the bubbling stops. Continue to cook stirring every few minutes to prevent sticking and scorching. It will take at least 15 minutes but as much as 25 minutes to cook to a thick cereal. At this point you may spoon it into a serving bowl and add the things you like to make it a hot bowl of breakfast. Things like: a little butter, cream, milk, brown sugar or honey. It really does smell very good. And once a little brown sugar has been sprinkled on it I had an excellent breakfast.

I am baffled, why are there so many people unaware of this delicious hot cooked breakfast cereal? You can continue to cook the cornmeal till very thick and pour it into a well greased bread pan. Smooth the top and cover with plastic wrap. Refrigerate at least over night. Slice and fry in a little butter until well browned on both sides. Serve immediately.