By January 31, 2015 1 Comments Read More →

Fried Cornmeal Mush

mush3

Richard’s been after me to make this for a special weekend breakfast. So, here it is. Yummy, yummy, yummy, old fashioned fried mush. Just like mom used to make! Imagine soft creamy polenta, sandwiched between two really crispy, crunchy crusts, and topped with a drizzle of sweet maple syrup. That’s fried mush. Far superior to any cornmeal pancake (in my humble opinion).

mush ingredients The mush is a mixture of cornmeal, water, salt, and butter. . .

spoon in mushthat is cooked down until it becomes really thick. Thick enough to hold a spoon up straight.

spread in panThe cooked cornmeal mixture is spread into a loaf pan and refrigerated overnight.

sliced loafThe loaf cut into slices which are. . .

frying in skilletfried in a hot, buttered skillet, until nicely browned.

mush6_edited-1The mush slices are served hot from the skillet, and topped with maple syrup.

mush4

This is a plate of Midwest comfort food straight from my childhood!

Fried Cornmeal Mush

Servings 3-4
Meal type Breakfast

Ingredients

  • 3 cups water (divided)
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 2 tablespoons butter
  • additional butter for frying
  • maple syrup

Directions

Step 1. In a medium saucepan, bring 2 cups of water to a boil. Combine the cornmeal, salt and remaining 1 cup of water. While stirring, slowly pour into the boiling water.
Step 2. Reduce heat and continue to cook, stirring constantly. Cook for 5 - 8 minutes or until thick enough for spoon to stand up in pan.
Step 3. Stir in 2 Tbs. of butter until combined.
Step 4. Spread evenly into a lightly greased, 8"x4", loaf pan. Cover and refrigerate overnight.
Step 5. Run a knife around the edge of the pan to loosen the loaf from pan. Cut loaf into 3/8 inch slices. Fry until golden brown in a hot, buttered skillet.
Step 6. Serve with maple syrup.

Special Notes:

If feeding a family, double the recipe and use a 9"x5" loaf pan. My mother used to lightly dredge her slices of mush in flour before frying.

Posted in: Breakfast, RECIPES

1 Comment on "Fried Cornmeal Mush"

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  1. Margie schaefer says:

    This is now a staple of mine for breakfast. It’s the crispy crust and the smooth creamy center that makes me hear music! It is so delicious. I’m glad I bought maple syrup instead of the cheap aunt jemima stuff. So delicious! Try it, you will like it. I am going to make all of Lisa’s recipes!

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