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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.
  • Total Time
    Prep: 1 hour + chilling Cook: 15 min.
  • Makes
    16 servings

Ingredients

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

Directions

  • 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 8x4-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.

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Reviews

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Average Rating:
  • Katherine
    Nov 15, 2020

    I remember having this with my Dad on Saturday mornings. For Kutty, you should try frying in a cast iron skillet.

  • Harold
    Nov 9, 2020

    I have been looking for this recipe forever; my Granny only made this for us when we shot a deer and she would boil the deer bones and then use the broth to mix in in the corn meal. I had her recipe and lost it. This is fantastic; fried with eggs and bacon and syrup. That meal is a very fond childhood memory of a differnt time. Thanks so much for sharing.

  • Kitty
    Feb 25, 2020

    I’m surprised no one mentioned about these sticking to the pan , I have tried every recipe known and mine still stick I used more butter in skillet , fried longer , higher / lower heat , nothing is working would someone please let me know what I’m doing wrong , I’m a first time maker on fried mush

  • Patricia
    May 18, 2018

    No comment left

  • Rose.Hartman57
    Mar 19, 2017

    No comment left

  • inkeaau
    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.

  • Char66
    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.

  • 0225
    Dec 6, 2013

    tast great!

  • connierecipes
    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.

  • Grannygoodwitch2000
    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!