Replies (2)

• @econetwork@mas.to 2026-05-10 19:30

  @wauz@mastodon.de This food is a bit different, but it is still very good. Maize comes in different colors, and maybe on your side you are more used to growing yellow maize corn.

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• @LevZadov@kolektiva.social 2026-05-10 19:57

  @wauz@mastodon.de @econetwork@mas.to I’m from northern Appalachia (southwest Pennsylvania). Up there we call that stuff “cornmeal mush”. I grew up on it. We ate some of it hot from the cook pot. We'd put milk and sugar on it. Then the rest got poured into a pan to set up in the ice box. Once it was cold, i.e the next day, it got sliced, then fried in bacon grease and served on a plate with bacon and (sometimes eggs) on the side. Then it got slathered with butter and maple syrup. Yum. My grandma (1899-1980) lived through the Great Depression and had convinced us we were still poor. We weren’t but you couldn’t tell when we grocery shopped. She’d buy a one gallon tin of maple syrup a year. As the year wore on and the syrup grew lower in the tin, she’d start cutting it with Karo. When that ran out she’d make her own syrup from white sugar, water, and enough Karo to keep it from crystalizing. I grew up thinking that’s just how syrup was. The whole idea of syrup staying the same all year long never occurred to me. Corn meal, good stuff. Versatile. You can also make bread with it.

  Open ##4694494