Cornmeal Mush
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sugar
- 1 cup yellow cornmeal
- 2 large eggs, beaten to blend
- Carbohydrate 21 g(7%)
- Cholesterol 47 mg(16%)
- Fat 2 g(3%)
- Fiber 1 g(6%)
- Protein 4 g(7%)
- Saturated Fat 0 g(2%)
- Sodium 140 mg(6%)
- Calories 116
Preparation Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili). Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
Preparation Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili). Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.
