Source: Cordite Country
Cornmeal and Acorn Mush
- 4 cups water
- 1 tsp. salt
- 1/2 cup acorn meal, ground
- about 1 cup cornmeal
Bring salted water to a boil and sprinkle the acorn meal into the boiling water, stirring briskly with a wire or twig whisk.
Then add the cornmeal. Add just enough cornmeal to make a thick, bubbling batch in which a wood spoon will stand up fairly well.
Place the saucepan in a larger container holding two inches or more of boiling water. (Use a double boiler, if you have one.)
Simmer the mush until quite thick, about 45 minutes, stirring occasionally to keep it from lumping.
Cornmeal and acorn mush is very good for breakfast on a cold morning. It can be served with sweetened milk and a dab of wild fruit jam or homemade butter. But it is also great as a main course lunch or dinner. You can also add salsa or bacon bits and grated cheese on top to get great variety. This mush is very filling and will stick to your ribs.
I often make a double batch and pour the “extra” in a greased bread pan. When cooled in the fridge overnight, it becomes quite solid and can be sliced in half inch thick slices, dipped in flour and fried in oil, first one side, then turn and fry the other. Fried acorn and cornmeal mush is one of our absolutely favorite camp (or at-home) breakfasts. Serve it with butter, salt, and thick fruit jam or maple syrup.
If this doesn’t sound appetizing or you’re worried about eating something called “mush” just remember: Polenta and grits are a form of cornmeal mush, as well. American immigrants dined on “cornmeal mush” in several varieties and was a staple in some households.
Cornmeal mush allows you to truly be creative. If you’re a fan of grits, you could simply add more butter to the above recipe, add more cheese or even sour cream! If you make the “mush” a bit thicker, you can place it into a greased or buttered cake pan, pile on the cheese, rice or even some chicken and bake it to make a semi-casserole styled dish.
You can also bake it or fry it into a bread!
There are countless varieties of cornmeal mush, all very tasty and easily changed!
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