This International bread features SAUTED CORN-MEAL-MUSH.–Mush cooked in the manner just explained may, CORN-MEAL CROQUETTES.–Croquettes of any kind add variety to a, 151, LEFT-OVER CORN-MEAL MUSH.–Sauted corn-meal mush and corn-meal. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Fried Egg Bread
Description
This International bread features SAUTED CORN-MEAL-MUSH.--Mush cooked in the manner just explained may, CORN-MEAL CROQUETTES.--Croquettes of any kind add variety to a, 151, LEFT-OVER CORN-MEAL MUSH.--Sauted corn-meal mush and corn-meal. The flavors come together beautifully. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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be poured into pans, such as bread pans, where it will harden and
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form a mold that can be sliced as thick or as thin as desired and then sauted.
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Corn-meal mush prepared in this way pleases the taste of many persons, and while some persons find it harder to digest than just plain mush, it serves to give variety to meals.
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For sauteing mush, a heavy iron or steel frying pan or griddle should be used, because utensils made of thin material will
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allow the mush to burn before it browns properly.
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Put enough fat, such as lard, cooking oil, or drippings, into the cooking utensil so that when heated it will be about 1/4 inch deep all over the surface.
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When the utensil is very hot, put in the slices of mush and allow them to brown on one side.
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Then turn the slices over carefully, so as not to break them, and brown them on the other side.
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As will be observed, corn-meal mush does not brown quickly in sauteing.
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This characteristic is due to the large amount of moisture it contains.
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Serve the mush hot, and to add to its flavor serve with it sirup or honey.
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meal, and because they are attractive they appeal to the appetite.
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To make croquettes of corn meal, mold mush as for sauteing.
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Then cut this into slices 1 inch thick, and cut each slice into strips 1 inch wide.
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Roll these in slightly beaten egg and then in crumbs, and saute them in hot fat until they are crisp and brown.
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Serve these croquettes hot with either butter or sirup or both.
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croquettes can, of course, be made from mush that is left over after it has been cooked to
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serve as a cereal; however, if there is only a small quantity left, it may be utilized in still another way, namely, as a
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garnish for the platter on which meat is served.
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To prepare corn-meal mush in this way, spread it about 1/3 inch thick in a pan and allow it to cool.
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Then turn it out of the pan in a sheet on a board that has been floured; that is, covered thinly with flour.
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Cut this sheet of corn meal into small circles with the aid of a round cutter or into diamond shapes with a knife, and then brown both sides of each of these in butter
Nutrition Facts
Servings 10 servings
- Amount Per Serving
- Calories 2644.5kcal
- % Daily Value *
- Total Fat 43.0g67%
- Saturated Fat 6.2g31%
- Cholesterol 0.0mg0%
- Sodium 461.2mg20%
- Total Carbohydrate 584.2g195%
- Dietary Fiber 73.8g296%
- Sugars 98.4g
- Protein 104.5g209%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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