Corn Meal Mush

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Dave Canterbury, David Canterbury, The Pathfinder School,Bush Craft ,Survival skills, Historical Lore, Primitive Skills, Archery, Hunting, Trapping, Fishing, Navigation, Knives, Axes, Fire, Water, Shelter, Search and Rescue

[@levicaddell1077]

Dave, mush used to be a breakfast regular at my Granny's house. You can eat the mush hot as a grule and then fry up the leftovers later. All she used was corn meal, pinch of salt, brown sugar and milk. Cook it till it thickened. And yum yum.... She would fry up the leftovers later.... if there was any... It goes great with eggs and bacon. Keep the videos coming....

[@joefrank7159]

Thank you. Great video.

[@claytonbaker49]

Awesome videos!

[@jamesadams8572]

Always good stuff thanks

[@phoenixindustrial1]

You Rock Dave !

[@TrailWright]

Looks might fine. Thanks for sharing...

[@Sluggo773]

I love coming back and seeing Rufus in these older videos and just refreshing up my skills

[@jackvoss5841]

When I was little, during and way after WWII, we had corn meal mush often. And, as you cited, put it in a bred pan, refrigerated it, then fried up slices. It is especially good with maple syrup. If it’s made with beef broth, and with bits of roast beef mixed in, it has an even richer flavor, and is called scrapple. JARVIS good eatin! Courtesy of Half Vast Flying

[@jeffgrier8488]

I will definitely try this one!

[@mikesibert1723]

Both my grandmas made a version of this. Only they used the broth and bits of meat and fat left over from boiling a pork roast mixed with the cornmeal. The hot broth does the precook. This mixture was placed in a loaf pan and refrigerated till set. Then sliced and fried. They called it scrapple. You ate it with syrup or honey as Dave said.

[@Wiicubemaster]

i remember being in southern indiana deer hunting and having corn meal mush, persimmons off the ground, coffee, and bacon every morning before hunting and it does keep you full for quite a while.

[@wesleymoore4297]

The recipe we use for mush is, roughly 3 cups water, 1 cup cornmeal (we use white corn meal but yellow is fine too, it just changes the color. To be honest I don't know why we always use white...) and a little salt 1/2 a tsp give or take. Boil the water, add the cornmeal and salt. reduce heat, and cook stirring constantly until it is thick, then pour it into the mold, cool it over night. Then fry it (bacon grease is great) until crispy, then top with syrup/honey. So basicaly it is exactly like you did except you don't have to buy pre-packaged corn bread mix, and it is a little more simple. My father-in-law likes to add a cup of sugar to the mix, but I think it makes it too sweet.

[@timlopes67]

right on looks good going to try this

[@hkdjmh2009]

My grandmother used to make something similar with "Irish" steel cut oats. She'd make oatmeal one day with raisins & then refrigerate the leftovers and fry it for breakfast in meat drippings from dinner the night before. Usually it was topped with maple syrup.

[@gunner5178]

try this one Dave. I have made by cooking the cornmeal in a pot with water, salt and sugar. making it thick. fry your bacon and mix the bacon grease in the meal. then let it firm up in a cool place. This does away with the need for added grease. this is good on a cold morning

[@JimSchafer--fishing-and-fun]

Dave The best way to avoid burning oil over direct heat source, is to add oil after the pan has been heated. And besides there are way more than enough things to worry about other than adding burning cooking oil to the list. Cheers!

[@MrTim3990]

You can do the same thing with grits. Put left over grits in a loaf pan, refrigerate, cut into 1" slices and fry. And, yes, Its also called polenta down here in South Carolina.

[@84greenbear]

Back in the day way up north the people used to make hushpuppies kinda the same way. To feed their dogs if they ran out of normal food for them. The corn wasn't very nutritious but it filled the belly and kept the pains of hunger at bay for awhile.

[@WhiskeyHotel1969]

The corn mush that was a staple of Appalachia for a very long time is made with 1 cup of corn meal mixed with 1 cup of cold water. Let that soak while you bring two cups of water to a boil. Add the corn slurry to the boiling water, then on medium or low heat, simmer and stir often until the corn feels/tastes tender. You can make a double batch, eat as a porridge in the morning, then fry the remainder for dinner. I've experimented quite a bit with mush. Store bought corn meal works well, ground popcorn works well, but the cheap field corn (I used washed and dried feed corn) actually gels the best. I think it's because there's more starch in it. I like mine fried and served with stew, chili, beans, etc. I've also tried meal made from rice, it gels ok, but is about as bland as water.

[@LarsonFamilyFarm-LLC]

yum ,yum yum...good idea.

[@james_lessick892]

Now that's a good breakfast, thanks. 👌🤠👍

[@judge724]

Thanks for doing it in cast iron! Most people on YT doing polenta or fried corn meal mush are using non-stick cookware!

[@munchkin5674]

You can brown up some crumbled sausage, chopped onion, jalapenos, then mix it in with the mush before it chills. You can even add dried fuit and nuts. Make it your own.

[@nickprague1481]

Hi Dave I do something similar with home made polenta, which is nothing more than cornmeal in boiling water stirred until the much is the right consistency. It can be eaten like that or chilled and sliced like you did.

[@jwpike246]

nice video..

[@Odian2]

We used to eat it for dinner hot and liquid with brown sugar and milk. Then cool overnight and fry like Dave does.

[@00Klingon]

Hi Dave, have you ever had Goetta? Its a mush made of pin-head oats and ground meat/sausage and its sliced and pan fried in a similar manner. Being in southern Ohio, I'd expect it would be available in local supermarkets and is especially easy to find in Cincinnati.

[@oxxnarrdflame8865]

It's great stuff, my mother made if for us. We ate it with butter and pancake syrup.

[@cascadenomad183]

great video Mr Canterbury. just wandering where I can get collapsible deadfall traps?

[@brewmaster0507]

dave, very nice video. keep em coming. I am planning to come to a blacksmithing class this year.

[@dougallen7890]

A little off topic here, how about a discussion on base layer clothing, type, comfort, wear and longevity. Thanks.

[@seaduecerbrowntrout7166]

I enjoy the silence as you make fire...great video DC ....your channel...black scout survival and survival Lilly all are my favorites...keep them coming

[@astrobreaux]

if you don't precook the batter, you can make cajun style cush cush.

[@zbar739]

I like your videos. Where are they filmed? Its pretty there

[@hemansr3893]

Old Bay ?

[@Dezerado]

Dave ... i'm going to give you a tip that i'm sure you already know ... use two sticks like Chopsticks to flip stuff... not a skill most people think of as a wilderness skill ... but cooking bacon with the chopsticks is soooo easy ... best part ... its just two sticks

[@leonpacuret4337]

Thanks for a great video Could you try slinging or maybe talk about it because I've been slinging for a while now and it seems like a great way to hunt It's easy to make and maintain than bows it can be made from any piece of cordage or even a long strip of cloth in a pinch Ammo can be round rocks or made from clay or lead so easily found on the move And very easy to carry every day

[@EphemeralRage]

Your puppy eats like a king good sir!

[@zpowell2239]

Dave what's the long arm leaning against the tree? Looks maybe like a lever action single shot slug gun?

[@brandonsnow5109]

Thats right on

[@bennymiller6807]

Bisquick is easy to gather, store, and tote. Some of you people just want to be negative.

[@terrylee5655]

I like that spoon. Did you carve that one?

[@MandalorianFanboy]

So when should we check the website to buy one of those forks?

[@tsnorquist]

that looks guuuuuud!

[@jamespotter936]

Man, I shouldn't watch cooking videos when there is still an hour before supper is ready.

[@RkyMtnH1]

My grandma made something similar called 'scrapple', just add cooked pork sausage to the mix and you're in business!

[@tiyaa0351]

+Chris Conner Not scrapple but sounds like a good alternative. When my dad and I made scrapple it was with meat(the little bits and pieces you miss or can't quite get to put in our cauldron with water to make the broth), broth and buckwheat flour, some people might call this Ponhaus. I like that sausage idea a lot.

[@bennymiller6807]

Going bk home to northern ky soon brother, id love to meet you sometime. We could fish, we could talk about our military experiences, or we could just grab a bite to eat. Love everything you do man, chin up and head down

[@survivalhowto]

What kind of pan is that? I would like to purchase one

[@nulisticONE]

You definitively need to make more than 30, seems like a great multi use item. Will it have a 90 degree edge on it as well?

[@nulisticONE]

+NaturesNSiiTE Ohh just had the idea to add a bowdrill socket in the handle, that would be a homerun multi-function tool!!

[@modwrath810]

Two trikes of the flint and steel, I was impressed... normally ya see them guys wack at it a few times, even with the char cloth.

[@412milefarm6]

how do i get on the list to get one of the forks? I see it isn't on there yet and you said only about 20 .... don't want to miss this one

[@benterwellen]

good stuff dave, i hope i get one of the forks before they are gone...............

[@adri.s]

in itlay we call it: polenta. is a traditional food of the north of italy

[@danadliten]

Any word on if that fork would double as a good frog gig?

[@savagehippie420]

How long can his bread last unfrozen and frozen or in an air tight container roughly?

[@benjaminaderman5558]

takes me back to Sunday mornings as a kid. but we used home made maple syrup

[@harrybachmann9815]

That did look rather tasty! Especially toped with honey. Enjoying this series. Also looking forward to production of your fork/striker.

[@mumurioste790]

Dave what belt knife do you carry the most.

[@1276tony]

long lost uncle

[@teufelhunde666]

What model of rifle/shotgun is that lever action in the background?

[@jakewalden771]

What kinda pan is that ?

[@gumms1978]

Looks good in Scotland in the we would do something similar with porridge it would be poured into a lined drawer to set, traditionaly fried with bacon also a " piece" would be cut to be taken as food for the work day to this day in Scotland lunch break is called " Piece time "

[@josho5108]

Thanks to Dave, I was able to narrow the time period of the Revenant down to the right decade! (The wiki says it was 1823. Do they ever tell you in the movie). I'd never read the novel/ historical account of Hugh Glass. Not sure if my date was impressed by my awareness of tumplines and market wallets, lol....

[@commandosolo_193]

That is one happy dog

[@starRunnerX]

Thank you Mr. Canterbury for all of the effort you put into this channel. I learn something from you almost every day.

[@fergusrb]

just wondering could you use oatmeal instead of cornmeal. Sorry question mark button does not work any more :-( :-(

[@crazyhorseranchaz]

Hey Dave, man i didn't think any body fixed corn meal mush anymore, so i was surprised to see the title . I've been around for awhile be 70 this month, been eating mush since i was knee high to a grass hopper. Like always enjoyed watching and glad to see you pass it on to the younger ones. Easy to make, to cook, to eat, like mine with side pork and maple syrup ,

[@midland-uk]

So we can cook with store bought things same as home, brilliant

[@bryankisner4918]

for meat try scrabble or Pemmican

[@ardith11]

My grandmother would make this for us on the weekend- she used bacon grease

[@indianaoutdoors748]

Is there a difference between this and Johnny cakes?

[@steakwilliams4448]

Corn meal mush didn't sound appealing, but that just looks like fried French toast sticks I ate as a kid. I can't wait to try this now. Thanks for the video

[@alicelewis7261]

corn meal mush looks great love your dog great video.

[@clentnuzum634]

Is that a lever action shotgun your carrying.

[@billfisher9247]

Great video as always. You do know that if you keep feeding Rufus he is just going to keep hanging around.

[@JCrook1028]

+Bill Fisher Is that a bad thing?

[@billfisher9247]

+JCrook1028 Yep! I want him, he is a manly dog. All I have is 2 Rat Terriers. No just kidding, I wouldn't take anything for the dogs I have and I am sure that Rufus is a very large part of Dave's family.

[@kenjett2434]

This brings back memories i was raised on this stuff. Squirrel, groundhog and cornmeal mush was stsples along with pintobeans and cornbread.

[@mikem3929]

my grandfather would make this but would also throw in the mix the left overs of old sausage or whatever was leftover in the fridge from dinner or breakfast the day before.... thanks for the memory!

[@Surefootsurvival]

Awesome food tip. Thank you for all you do!

[@ezell8884]

Mr. Canterbury, please try using grits in place of corn meal mix. Down south we use grits, a dish of coarsely ground corn kernels boiled with water or milk as hot cereal, or fried covered with molasses. My favorite way of eating fried grits is to add chopped, Spam (easy to pack) into the Grits, chill and fry in bacon grease. For breakfast a slice of fried grits & Spam with an over-easy egg on the side, you just can’t beat that on a cold snowy morning.

[@1276tony]

hell yeah

[@johnhenry8839]

My grandma used to make it with sage sausage in the mush was the best for breakfast

[@kyle87436]

You should do a mashup with the Hickok45 channel. You guys can talk 19th century firearms and bushcrafting.

[@NoogaNewb]

Italians call it polenta, southerners call it grits! I am totally taking a tube of polenta into the woods with me next time I go.

[@virginiacopeland108]

Yep, it's like polenta! Thanks, Clark

[@GHOST57779]

I feel like these videos should be called cooking with Rufus.

[@JH_1095]

Made me hungry!

[@marke.861]

Cute dog :3

[@MrSIXGUNZ]

chef dave... when is a cooking book going to be out ? cant wait !!

[@growyourfood3190]

Don't know if anyone's said this before, but I've watched all of these "cooking" videos, and it seems to me, that the consistent theme is that everything relies on "Bisquick", Uncle ben's rice, etc. all these pre-made/ ready-made made walmart/dollar store food products. As an easy, ready to go type camp food, I totally get it, but from as "self reliance" point of view, in the absence of walmarts and dollar stores, none of these recipes are options. I'd appreciate more cooking videos based on true staple foods . You did hard tack a few years ago, that was good, and bannock would be a good one as well. Just a suggestion anyway.

[@DavidCanterbury]

+Grow Your Food I have 2 comments for ya brother, 1. If you cant get bisquick, flour wont be easy to come by either, 2, most of this stuff is easily adapted to a Cornbread recipe with raw ingredients like I did with the Cat head bisquits- Don't be fooled to think that when things go bad staples will be available and packaged food wont, it will probably be the opposite to be honest and unless you own a grain mill, you better learn to use whatever you can find-

[@DavidCanterbury]

+Grow Your Food Everything is not about SURVIVAL some things are about simple pleasures in the Woods?

[@terrylee5655]

+wildernessoutfitters that's exactly what I think about it.

[@tannerweartz8530]

+wildernessoutfitters are you the Dave Canterbury from dual survival and what weapon that you have should I find and use when I'm camping or surviving

[@nikgeos]

+wildernessoutfitters Dave, I think both you and Grow Your Food are right. I understand your point but as He/She and many more people I would love to see a few cooking videos based on natural resources found in the woods combined or not with some store ingredients like flour, rice etc. Please consider to make some videos with this subject ! Thank You

[@thesmokinggun8674]

Have you ever tried it with maple syrup? Thats always been my favorite.

[@practicerepeat5927]

food always tastes better when it is cooked outside and over a pit of coals or fire

[@wyattoneable]

Enjoying the cool weather I see! Always a pleasure Dave and thanks for the information on the fork. Nice piece of gear.

[@aesprecast]

that would go good with some dry cured bacon.

[@_Schwartz]

what doesn't go good with bacon!

[@aesprecast]

+DSMtsi23 YESSIR!

[@bushlifeaholick790]

Oh man I forgot all about those my Mom used to make’m when we were at camp heck yeah

[@TruckingBiker1967]

No THATS Country!!

[@scottsimpson1779]

there's alot to be learned just by watching .love your stuff .keep the videos coming . do you stay in touch with duel survival cody ?

[@Brian-bt4fw]

love these videos. I will definitely be trying these recipes very soon.

[@raven-rd5jn]

Thank you for the video, sir. My stomach's growling for corn meal mush, now :). Can I ask what bird call that is starting at about 5:10 on the video. I head the bluejay earlier. It good to hear those calls. Its pretty quiet in the Canadian woods this time of year. Thanks again!

[@winnersedgeinternational3642]

Have you ever made ancient Greek honey cakes? Pound of flour pound of eggs pound of honey pound of either cheese or olive oil or butter. 350 °F some salt and raisins to taste and wrap in muslin soaked in strong wine or must....delicious and will last for up to 15 years in a closed tin. Its what the argonauts took on their long voyages in the Agean in prehistoric times. Yum Yum! Sure better than hardtack or dried food or MREs.

[@hcmwed]

I use a propane tank and a weed burner to start my fires.