Don’t let the name scare you – this is a good old-timey recipe. Fills you up for breakfast.
Adapted from “The Breakfast Book” by Marian Cunningham who adapted it from “New Receipts for Cooking” by Eliza Leslie (1852)
Servings: 4Prep Time: 10 minutes Cook Time: 5 minutes
3 cups Milk
1 1/2 cups Pureed Pumpkin (1 14-oz can)
1 cup Yellow Cornmeal – organic
1/2 cup Cold Water (or less)
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
6 Tablespoons Brown Sugar; up to 1/2 cup (to taste) loose, not packed
2-4 Tablespoons Butter (to taste)
1. In a medium-size saucepan over medium-low heat, stir together the milk and pumpkin.
2. Meanwhile, in a small bowl, stir together the cornmeal with the water. Add it to the milk mixture. Add salt and cinnamon.
3. Stir the mush until it thickens – about 3 to 4 minutes. I stir it constantly as it’s such a short time and else I get lumps.
4. Remove from the heat and add in the brown sugar and butter. A drizzle of honey can also be added in. Serve hot.
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