Ingredients
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
1 tablespoon butter
Directions
In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Nutrition Facts (per serving)
153 | Calories |
4g | Fat |
27g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 153 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 8mg | 3% |
Sodium 604mg | 26% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 5% |
Total Sugars 1g | |
Protein 3g | 5% |
Calcium 2mg | 0% |
Iron 2mg | 8% |
Potassium 53mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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