Heat your pan of bacon grease or cooking oil (I used oil) until a drop of water hisses good, then add your slices to the pan. Fry to a golden brown on each side.
Some people like to eat their fried mush with maple syrup, and it’s good that way. I like it best with fried eggs and sliced tomatoes. Guess what we had for dinner Sunday night?
Mush is a little tricky to fry. It’s got a lot of sugar and starch content from the corn meal so it’s sticky. A good hot cast iron skillet is essential, I think, for good results, and if you have a splatter lid so much the better because the water in the mush will pop a good bit. So be forewarned! But the end result is heavenly, no other word for it. Cheap, easy and quick to make–what’s not to like?
Just for fun, here’s a few corn stories:
The Origin of Corn is on a boy scout page. No attribution to the source of this tale is given.
The Story of the Corn Husk Doll is included on an intriguing site that discusses Thanksgiving from a Native American perspective and offers tools for teachers. Excellent site for thought-provoking information.
Tall tales of tall corn from a 1905 Ottawa newspaper can be found here.
Did you know there is a field of giant, people-sized ears of corn in Dublin, Ohio? Tis true!
Indian corn? Find out how it came to be on this website.
And some corn weatherlore:
Corn wears a heavier coat (husk) when the weather is warm and wet.
When corn fodder stands all dry and crisp, go on your outing, there’s no great risk.
When corn fodder is limp, rain is coming.
If clouds rise in heaps of white, soon will the country of the corn priests be pierced with arrows of rain.
A change in the weather may be expected, if you see hogs carrying corn in their mouths.
When April blows his horn, ‘Tis good for both hay and corn.
A dry March and a wet May fill the barns with corn and hay.
If Groundhog Day is clear, then corn and fruits will both be dear.
And of course, there are corn books:
Okay, is that enough corn for you?
Enjoy some on the cob while it’s in season. That is the best corn of all.
Time is getting short now. I'll be in Utah this time next week, basking in the glow after completing my first workshop for the Timpanagos