Always wondered how to make fried cornmeal mush? This recipe will walk you through making this Amish-style Midwest recipe that is the perfect breakfast topped with maple syrup and butter.
What is Fried Mush
Fried mush uses three simple ingredients to create a fried cornbread-type thick mixture that you fry up in butter. It’s a great breakfast replacement for pancakes or waffles.
This recipe came to mind when I found this little square recipe in my grandma’s recipe box. I remember my dad ordering it at restaurants, so I wanted to try making it myself.
How to Make Fried Mush
You will need simple ingredients and a little time to make this delicious breakfast recipe.
Ingredients
- Water
- Fine Corn Meal
- Salt
- Butter
Instructions
- Heat 3 cups of water to a boil in a medium-sized saucepan.
- In a bowl, mix 1 cup of fine cornmeal and 1 teaspoon of salt with 1 cup of water.
- Pour into the boiling water and stir constantly.
- Cook until thickened. Cover and continue heating on low for 10 minutes or longer until it becomes a very thick consistency. Make sure to stir constantly.
- Pour the cooked cornmeal into a loaf pan. Refrigerate.
- When fully cool, slice in 1/2 inch slices and pan fry slowly on a little greased pan with butter. Serve immediately.
What to Serve on Fried Mush
I love to serve fried mush with butter and maple syrup. The butter and syrup will soak in and give it a delicious sweetness.
Recipe Notes:
Use fine-milled cornmeal to make this recipe. Coarse grain may result in a grainier texture.
How do I store fried cornmeal mush?
Serve the fried mush immediately. You can store the un-fried cornmeal mush in the refrigerator for up to 3 days. Slice as you need more fried mush to enjoy.
Fried Cornmeal Mush
Equipment
- 1 saucepan
- 1 skillet
- 1 bread pan
Ingredients
- 4 cups water divided
- 1 cup fine ground cornmeal
- 1 teaspoon salt
- 2 Tablespoons butter
Instructions
- Heat 3 cups of water to boiling in a medium saucepan.
- In a separate bowl, mix cornmeal, salt, and the remaining 1 cup of water.
- Pour the cornmeal mixture into the boiling water. Stir constantly. Cook until thickened.
- Pour cooked cornmeal into a greased or lined loaf pan. Refrigerate.
- When cooled, slice into 1/2-inch slices. Pan fry slowly on a lightly greased griddle or skillet until golden brown. Serve immediately topped with maple syrup and/or butter.
Comments & Reviews
I made cornmush per the recipie but it didn’t set up so it could be sliced. What did I do wrong ?
Simple, wonderful, delicious! Takes me back to my childhood! I absolutely adore the little square recipe from your grandmother’s recipe box!❤️❤️❤️ My mom made this frequently as it was one of my dad’s favorites! They both grew up during the dust bowl and depression when food scarcity was very real. This is simple and economical and wonderful! Call it polenta to impress your friends! My mother would stir in fully cooked crumbled breakfast sausage prior to pouring it into the loaf pan. Be patient and let it be in the fridge for 24 hours, then fry it up in a pan! (This part also takes patience. It seems like it takes forever to get brown! It is made from a whole grain , if you fry in EVOO it is real not bad for you on occasion!!
Thank you so much for your comment! I love sharing these vintage recipes so that everyone can reconnect with great memories! (And great food!)