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.
- 4 cups water, divided
- 1 cup cornmeal
- 1 teaspoon salt
- Oil for frying
- Maple syrup
- 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.
- Pour into a greased 8-in. x 4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.
- 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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