Ingredients

How to make it

  • Boil water.
  • While waiting for water to boil, add ice cubes and water to loaf pan and set aside so that the loaf pan will get very cold.
  • Add salt to now boiling water.
  • Slowly add two cups of corn meal and whisk all the while to prevent any lumps in your "corn meal mush".
  • Once mixture starts to boil (big bubbles will pop up out of the mixture), turn down heat to a simmer and put lid on top of sauce pan.
  • Continue to cook for 15 minutes.
  • Pour out ice cold water and ice cubes from loaf pan.
  • Add cooked cornmeal mixture to loaf pan let cool for five minutes before wrapping and covering loaf pan with plastic wrap.
  • Place load pan into fridge with the cooked corn meal in fridge overnight to set.
  • ****Wake up time - and time to fry....
  • In large skillet or cast iron skillet, let skillet get hot with preferred shortening of our choice.
  • Take out loaf pan, remove plastic and cut 1/2" slices of the corn meal mush.
  • In flat bowl or plate, add 1/2 cup of flour, dredge corn meal mush slices on both sides with flour and shake off any excess and carefully place into hot skillet.
  • You might have to do this in batches if making it for a crowd.
  • So heat up the oven to 275 degrees and have a cookie sheet with some paper towels placed on top and into the oven to transfer any cooked corn meal mush until ready to serve.
  • I have done this so many times for crowds and having the oven on a "keep food warm" heat really helps - the cookie sheet helps keep the slices crisp.
  • The corn meal mush will take about 7minutes per side.
  • Be careful that your skillet is not too hot, you don't want a smoky kitchen, but rather you want the corn meal mush to slowly fry.
  • Using spatula, carefully flip over when one side is done.
  • This is literally one of my favorite (only a couple times of year) naughty breakfast dishes - the slices are crispy on the outside and creamy on the inside - serve with warmed up syrup and your favorite butter along with sausages or bacon makes for an amazing and naughty breakfast!
  • See comments for alterations for making an interesting savory appetizers that can be reheated for your parties!
  • Photo shown has corn meal mush fried then cut into half which I do not do. I will place a photo of my own soon. Happy corn meal mushing!

Reviews & Comments 7

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  • baumh 3 years ago
    Growing up we ate mush - a treat from my grandmother. We ate it with peanut butter, not syrup. We spooned out peanut butter on the side of our plate and then took a little on our fork with each bite of mush. I prefer creamy Jiff. We always ate it with a hot (just out of the water) hard boiled egg on the side.
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    " It was excellent "
    sunpuppy ate it and said...
    I love cornmeal mush!!! Mom used to make it for us when we were kids but I had no idea how she done it so thanks a million for this post. I will share this recipe with my brother who can't buy mush where he lives in Florida and neither of us knew how to make it. Now we do! :) I like it with melted butter on top - love to splurge once in awhile.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    LOVE fried polenta (or grits). Thanks Diva.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Mercy, I have not eaten Mush since I was a little girl.Sounds delicious! Great recipe.
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    " It was excellent "
    shirleyoma ate it and said...
    This is sooooooo good, a family favorite too, I love it with warm Maple syrup... brings back memories of when I was a kid!! got my 5
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  • knoxcop 6 years ago
    Oh my yes!! Nothing better than fried mush. Good one!--Kn0x--
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  • divaliscious 6 years ago
    If you want to try these as an appetizer, simply add diced scallions and minced rosemary (1/4 cup each or more) to corn meal after its cooked. Then on the next day, fry it up then simply reheat in the oven for 5 minutes for your guests to try something entirely different!
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