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LOCATION: Recipes >> Beans >> Cornmeal Mush 04

Print this Recipe    Cornmeal Mush 04

BAKED CHEESE MUSH

2 cups water
1/2 teaspoon salt
1/2 cup coarse cornmeal
medium finely chopped onion
1 1/2 cups shredded mozzarella and Montery Jack cheeses,combined
4 slices bacon, cooked crisp and crumbled or chopped
1/4 oz of taco seasoning mix
beaten egg with 1 tablespoon cream
cracker crumbs

Using double boiler or two pots, one of which can fit into the
other, heat water about 1 1/2 inches deep in the bottom half. Put
2 cups and salt in upper half of double boiler and bring to a boil
on direct heat. Stir in the cornmeal slowly into the salted water.
Cook several minutes over the direct heat, stirring constantly.
Add the onion, 1/4 packet of taco seasoning mix, stir in well and
put smaller pot into larger pot with boiling water. Cover and cook
40 minutes.

Set Oven to 350 degs. Add the bacon and continue cooking another
5 minutes. Remove from heat and stir in the cheese. Pour the hot
mush into a loaf pan and cool for several hours or until well set.
Cut into 8 equal slices. Beat together egg and cream. Put cracker
crumbs in a dish. Sprinkle black pepper on slices. Place a grid or
rack onto a baking sheet, large enough to hold the 8 slices off
the baking sheet. Brush slices with egg wash and press into cracker
crumbs and lay carefully onto baking rack. Put into oven and bake
for 30 minutes or until the edges brown a little and turn golden.
Serve warm as is or with a spicy Tomato relish, or any kind of meat
or mushroom gravy that you like.

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