This recipe has been around for a long time. I used to make it for my twins years ago when we lived on the farm. It is great for breakfast served with bacon or sausage.3 1/2 cups water 1 1/2 cups cornmeal (I have used yellow and white) 1 teaspoon salt 1/2 cup flour 3 or 4 tablespoons butter or margarine Maple syrup, honey, sorghum or syrup of your choice Mix cornmeal and salt together in a bowl. Bring the 3 1/2 cups water to a boil on the stove. Gradually stir in cormeal. I use a whisk stirring constantly. Turn down heat and cook until thickens, about five minutes. Pour mixture into a greased or sprayed loaf pan. Cover and chill overnight in refrigerator. Next morning, slice mush in about 1/2 inch slices, coat with flour, and fry in butter until golden brown. Remove from skillet and add lots of syrup of your choice. Enjoy! Note: Some people don’t coat the mush with flour. You can do it either way. I think it fries better with the flour. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.