Fried Cornmeal Mush
Servings 16 slices
slices
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.
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.
Notes
Leftover Storage: Do not pan-fry until ready to enjoy. Store cooled cornmeal in a sealed container for up to 3 days. Slice as you desire to pan-fry the mush.
Nutrition
Serving: 1slice | Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 158mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 44IU | Calcium: 9mg | Iron: 0.3mg