Fried Cornmeal Mush Recipe

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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


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


  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

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Reviewed Feb. 15, 2016

"Char66 -- I can't figure out how to respond to you. Chill does mean refrigerate. I would follow the directions on the cornmeal. There is no need to make so much or to cook it longer than the directions on the package call for.Some cornmeal takes longer to cook than others. I like the one minute type myself and it will taste just as good as the course ground which has a gritty texture like hard corn."

Reviewed Jan. 17, 2016

"I wasn't going to give a star rating yet as my cornmeal mush mixture is just chilling and I haven't tried it yet, but I was unable to post here without doing so. I left four stars for that reason. I'm sure it will be good as I have had such good experiences with all Taste of Home recipes.

I'm writing now because I have a question I hope one of the Taste cooks (or another person who made it and had the same question).
When I added the 1 cup of cornmeal to the reserved one cup of water, it started to thicken immediately. By the time I added the mixture to the remaining 3 cups of now boiling water, it thickened up a LOT within just a minute or two. I went ahead and continued to cook for almost an hour (on simmer) but the consistency never thickened more than it was before cooking? Why was it necessary to cook for an hour??
Second question (maybe a dumb one - although my mother always said there are NO dumb questions ??).
After cooking and pouring into greased (I used butter, hope that's okay) the instructions say to "chill" for 8 hrs. or overnight. That does mean refrigerate, correct? Told you it was dumb."

Reviewed Dec. 6, 2013

"tast great!"

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."

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!"

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