Recipe is from “Confederate Receipt Book, A compilation of Over One Hundred receipts,” Adapted to the Times, introduction by E. Merton Coulter, The University of Georgia Press.
2 cups white cornmeal
Pinch of salt
2 cups very warm water
Slab bacon or lard
Heavy syrup or molasses
1. Combine cornmeal and salt. Gradually stir in water a little at a time. Dough should be stiff but workable.
2. Roll into about half-dollar size balls. Use hand to flatten to about 1/4-inch thickness.
3. Heat skillet, adding bacon. Place flattened mush onto very hot skillet. Turn once.
4. Serve with heavy syrup or molasses.