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Fried Cornmeal Mush

 Fried Cornmeal Mush
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.
14-16 ServingsPrep: 1 hour + chilling Cook: 15 min.


  • 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.