Here’s an old time recipe you don’t hear of a lot anymore – Fried Cornmeal Mush!

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8 ounces day-old bread, remove crusts and cut into cubes
4 eggs
2 1/2 cups of milk (or half and half)
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon of salt
1 teaspoon vanilla
3 tablespoons butter
3/4 cup light brown sugar
1/2 cup chopped walnuts (optional)

Butter a 9- by 9-inch baking dish. Layer the bread cubes in bottom.
In a bowl, whisk together eggs, milk, sugar, cinnamon, salt, and vanilla until sugar is completely dissolved. Pour over bread cubes and cover.  Chill for one hour.

Once chilled, make the topping!
In a small bowl, stir together butter, sugar, and walnuts with a fork until mixture is crumbly and butter is evenly distributed.  Sprinkle this mixture over the soaked bread cubes.  Bake for 45 minutes at 350 degrees.

*TIP:  Optionally you can serve with a bit of maple syrup or powdered sugar drizzled on top!

3 tbsp granulated sugar
1 cup all purpose flour
1 cup whole wheat flour
1tbsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup butter or margarine
2 eggs, lightly beaten
1/3 cup milk
1/2 cup raisins

Preheat the oven to 425°Fahrenheit.

Combine the sugar (keep 1 tsp of sugar aside), flours, cinnamon, nutmeg, salt and baking powder in a bowl and cut in butter with a pastry blender or two knives. The mixture should resemble coarse crumbs.

Keep 1 tbsp of the beaten egg aside. Add remaining egg, raisins and milk to the flour mixture and combine gently. Sprinkle flour on your kitchen counter, turn out the flour/egg mixture and kneed about 5 times. After kneading, pat the dough into a 3/4inch thick circle and divide into 8 wedges.

Put the wedges on a greased baking sheet, brush with the reserved egg and sprinkle with remaining sugar.

Bake in the oven for about 18 to 20 minutes or until nicely browned. Serve warm with a soup or salad. Delicious!