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Southern Fried Cornmeal Mush. Cornmeal mush is a close relative of grits, but can be served either as a bowl of porridge or fried into squares and topped with gravy, applesauce, eggs, or whatever ...
The dish likely originated in the southern United States sometime shortly after the start of the American Civil War. [1] The name is likely derived from the Cajun dish couche-couche (fried cornmeal mush).
Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. It is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States.
Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...
Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others are added. [4] The mush is formed into loaves and allowed to cool thoroughly until set.
Southern food have influences from Native American, European, and West African cuisines and foods. From corn Southeastern Native American tribes made grits, cornmeal mush, corn chowder, hush puppies, and cornbread that were adapted by European settlers and enslaved Africans cuisine called soul food. Another Native American influence in Southern ...
Cornbread – corn meal, wheat flour, milk, buttermilk or water, leavening, sometimes oil and usually egg; may be sweet or savory; Cracklin' cornbread – has pork cracklins in it; Hush puppies; Gingerbread – known in some parts of the deep south as molasses bread; Cornmeal mush – also known as coush coush in the Deep South; Pumpkin bread