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[Marie McHarry <mmcharry AT gmail.com>]

On Sun, Oct 17, 2010 at 8:54 PM, sjc <indexer AT fairpoint.net> wrote:

> As to the corn you have, if there were no instructions, I'd think it would
> likely benefit from a longer soak or soak/cooking time than regular white
> grits.  It will work in cornbread, I imagine.  I'd make cornmeal mush and
> fry it, myself; having grown up in midwestern hog and corn country, that was
> staple fare there and I still like it.  Best with pork, and best fried
> crisp.  The cornmeal I use is likely coarser than that (assuming the bits of
> the yellow are the same size as the long-cook form of white grits) since
> it's milled by my brother in a very old mill; he grinds every other week and
> sends 2 pounds up here each time.  No cornmeal is at it's best unless pretty
> freshly ground, IMHO.

I agree on all counts with Sara Jane. I'd say make it into mush and
then fry it. At least it will pick up the flavor of the grease you use
for frying.

Marie