It is the time of year that foods made from corn meal are wonderful. There is nothing better in my mind than to get up on a cold snowy or rainy day and sit down to a large bowl of corn meal mush. When fresh out of the pot with a little butter and some sugar or molasses it is absolutely fabulous. Hot, sticks to your ribs and stays with you for a while. Another thing that is good about it is after you cook the mush and have your fill in a bowl, you take the rest, put it in loaf pans and refrigerate. In theory it solidifies and can be sliced and then fried another morning.
This is something that was quite common when I was a child. My father made this on a regular basis and it is really good. I have no problem with the initial part of cooking it and having bowls of it. I have not yet mastered the solidifying part. The liquid is wonderful and I cook it exactly as I learned to but it will just not solidify. I am wondering if something has changed about the way corn meal is processed from the way it was 35 or 40 years ago.
Should anyone have a possible solution to this please feel free to let me know.
