3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
1. In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
2. Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
3. In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Courtesy of Michelle O'Sullivan on All Recipes.com
1 cup cornmeal
1/2 cup milk
1/2 cup shortening
1/2 cup white sugar
1-1/3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1. Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
2. Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
3. Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
4. Bake for 40 to 45 minutes. Serve hot, with maple syrup.
4 slices white bread or 4 slices whole wheat bread, toasted
2 cups milk
1/4 cup raisins (optional)
1/4 teaspoon salt ( or sugar!)
cinnamon, if desired
1. Butter the toast and place in two soup bowls.
2. Heat the milk with the raisins and salt.
3. Simmer for a minute or two, till the raisins plump.
4. Pour half the milk mixture over each serving.
5. Sprinkle with cinnamon, if desired.
Courtesy of SilentCricket at Food.com
"If you're not feeling 100% and would like something simple to eat, this may be just what the doctor ordered. My husband had this when he was growing up and didn't feel well...(I'd be tempted to use sugar instead of the salt, and raisins could be optional...)"