Selu’sa Anista (Cherokee Corn Mush)

Not that dissimilar to a Jhonny Cake, this is a simple, hearty, low budget breakfast that can be dressed up a dozen ways. I prefer it fried with some butter and sugar or a bit of maple syrup.

Selu’sa Anista

1 tbsp salt
Toppings: milk, butter, syrup, sugar, meat, gravy or fried egg


Put water in a saucepan. Cover and let it come to a boil. Add a tablespoon of salt. Skim the light scum from the top. Take a handful of the cornmeal in one hand and a wooden spoon in the other; then with the spoon stir the water around and by degrees let the meal drop from your hand. When one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the spoon will stand in it. Stir it awhile longer. Let the fire be gentle. When it is sufficiently cooked (which will be in half an hour), it will bubble or buff up. Turn it out into a deep bowl. Good eaten cold or hot, or it may be sliced when cold and fried.

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