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Fried Cornmeal Mush Recipe

Read Reviews (8)
5 8
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I've been eating cornmeal mush ever since I was a little girl. Now it's become popular with my family. I especially love this version because the batter is made ahead of time and fried the next morning.
TOTAL TIME: Prep: 1 hour + chilling Cook: 15 min.
MAKES:14-16 servings
TOTAL TIME: Prep: 1 hour + chilling Cook: 15 min.
MAKES: 14-16 servings

Ingredients

  • 4 cups water, divided
  • 1 cup cornmeal
  • 1 teaspoon salt
  • Oil for frying
  • Maple syrup

Directions

  1. Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
  2. Pour into a greased 8-in. x 4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.
  3. In a large skillet, fry slices in oil until browned on each side. Serve with syrup. Yield: 14-16 servings.
Originally published as Fried Cornmeal Mush in Cookin' Up Country Breakfasts Cookbook 1994, p28

Reviews for Fried Cornmeal Mush(8)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 6, 2013

tast great!

MY REVIEW
Reviewed Aug. 18, 2013

The beauty of this recipe is that you don't have to boil it for a while before simmering. Hot cornmeal and water pops and sputters, and it's easy for it to hit the hand that's stirring it. This recipe allows you to cover it as soon as it starts to boil. Other recipes cook for a shorter period of time, but I'd rather wait the hour than deal with the sputterig hot cornmeal.

MY REVIEW
Reviewed Sep. 13, 2011

I love corn meal mush, and was so glad to find this recipe. I do make mine a little differently...What I make we always called it "Scrapple" or "Paun Haus".

I was taught by my mother & she was taught by my grandfather to use the broth from a pork roast instead of the water, also we take little tiny pieces of the pork roast & stir it in while it is finishing cooking. I only season my pork roast with salt & pepper. Then pour into the loaf pan, cool out completely, slice, flour & fry. Try this sometime for a change of pace. Very very good!

MY REVIEW
Reviewed Jun. 18, 2011

I HAVEN'T TRIED THIS RECIPE YET BUT MY MOM MADE IT WHEN I WAS A KID . CORNMEAL MUSH WAS ALWAYS MY BREAKFAST AND OATMEAL WAS MY SISTERS. MY HUSBAND IS NOT A FAN OF CORNMEAL ANYTHING SO I HAVEN'T MADE MUCH WITH IT OVER THE YEARS BUT TO ME IT SOUNDS GOOD. I FOUND A RECIPE FOR A POLENTA LASAGNA AND THOUGHT IT SOUNDED GOOD SO GOT TO LOOKING FOR A RECIPE. IF YOU TYPE IN POLENTA YOU CAN'T FIND ANYTHING BUT JUST TYPE IN CORNMEAL MUSH AND SOME COMES UP. I AM GOING TO HAVE FUN WITH THIS.

MY REVIEW
Reviewed Mar. 19, 2011

This was extremely simple and brought back wonderful memories of my grandmother. Was a big hit at our breakfast table this morning

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