Fried Cornmeal Mush
Ingredients
1 cup cornmeal
3 cups water
1 teaspoon salt
2 tablespoons butter
1/2 cup all-purpose flour (for coating)
1/2 cup cornmeal (for coating)
1/2 teaspoon black pepper
1/2 cup vegetable oil for frying
Instructions
In a saucepan, bring the water and salt to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps. Reduce the heat to low and cook for about 10–15 minutes, stirring often, until the mixture becomes thick and smooth. Stir in the butter and mix well. Pour the hot cornmeal mixture into a greased loaf pan and smooth the top. Let it cool completely, then refrigerate for at least 2 hours or until firm. Once set, turn the loaf out of the pan and slice it into 1/2-inch thick pieces. In a shallow bowl, combine the flour, cornmeal, and black pepper. Lightly coat each slice in the mixture. Heat the vegetable oil in a skillet over medium heat and fry the slices for about 3–4 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels. Serve warm, plain or with syrup or honey.