Fried Cornmeal Mush

A breakfast meal from my childhood remains one of my absolute favorites. The best thing is that it takes very little time preparing and only two ingredients.

Cornmeal mush is different from a similar dish called polenta. Mush is made with course ground corn and polenta is made is fine ground corn and normally also has herbs and or seasonings.

INGREDIENTS:

  • 1 part course ground cornmeal (I use 1 cup for a single small pan)
  • 2 parts water (2 cups water for 1 cup cornmeal)
  • A dash of salt is optional.

DIRECTIONS:

  1. Grease a small bread loaf pan & set to the side.
  2. Bring water to a rolling boil.
  3. Remove from heat.
  4. Stir in cornmeal and salt
  5. Place on low heat stir until well mixed and a thick bubbling consistency.
  6. Remove from heat.
  7. Pour into a greased pan
  8. Cover pan with foil.
  9. Cool in a cool place (refrigerator/ouside in snow protectedof course from animals) overnight.
  10. In the morning remove the loaf from the pan, slice, coat with flour, fry (best in bacon grease) until golden brown.
  11. Store any unused mush wrapped & in the refrigerator/cool place. I will normally place a cheesecloth or linen towel around it as it does release extra moisture as it sits & continues to firm up.
Fried mush with fresh eggs, jowl bacon and hot sauce. A breakfast fit for a king.

Until Next Time,

Mrs. Kay Rice

3 thoughts on “Fried Cornmeal Mush

  1. I LOVE fried cornmeal mush! My grandfather would make this for me every time I would come visit and to this day, no one can make it like him. Thanks for triggering the beautiful memories……..

    Liked by 1 person

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