Fried Cornmeal Mush
Total TimePrep: 1 hour + chilling Cook: 15 min.
- 4 cups water, divided
- 1 cup cornmeal
- 1 teaspoon salt
- Oil for frying
- Maple syrup
- Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
- Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.
- In a large skillet, fry slices in oil until browned on each side. Serve with syrup.
Feb 25, 2020
I’m surprised no one mentioned about these sticking to the pan , I have tried every recipe known and mine still stick I used more butter in skillet , fried longer , higher / lower heat , nothing is working would someone please let me know what I’m doing wrong , I’m a first time maker on fried mush
May 18, 2018
No comment left
Mar 19, 2017
No comment left
Feb 15, 2016
Char66 -- I can't figure out how to respond to you. Chill does mean refrigerate. I would follow the directions on the cornmeal. There is no need to make so much or to cook it longer than the directions on the package call for.Some cornmeal takes longer to cook than others. I like the one minute type myself and it will taste just as good as the course ground which has a gritty texture like hard corn.
Jan 17, 2016
I wasn't going to give a star rating yet as my cornmeal mush mixture is just chilling and I haven't tried it yet, but I was unable to post here without doing so. I left four stars for that reason. I'm sure it will be good as I have had such good experiences with all Taste of Home recipes.I'm writing now because I have a question I hope one of the Taste cooks (or another person who made it and had the same question).When I added the 1 cup of cornmeal to the reserved one cup of water, it started to thicken immediately. By the time I added the mixture to the remaining 3 cups of now boiling water, it thickened up a LOT within just a minute or two. I went ahead and continued to cook for almost an hour (on simmer) but the consistency never thickened more than it was before cooking? Why was it necessary to cook for an hour??Second question (maybe a dumb one - although my mother always said there are NO dumb questions ??).After cooking and pouring into greased (I used butter, hope that's okay) the instructions say to "chill" for 8 hrs. or overnight. That does mean refrigerate, correct? Told you it was dumb.
Dec 6, 2013
Aug 18, 2013
The beauty of this recipe is that you don't have to boil it for a while before simmering. Hot cornmeal and water pops and sputters, and it's easy for it to hit the hand that's stirring it. This recipe allows you to cover it as soon as it starts to boil. Other recipes cook for a shorter period of time, but I'd rather wait the hour than deal with the sputterig hot cornmeal.
Sep 13, 2011
I love corn meal mush, and was so glad to find this recipe. I do make mine a little differently...What I make we always called it "Scrapple" or "Paun Haus".I was taught by my mother & she was taught by my grandfather to use the broth from a pork roast instead of the water, also we take little tiny pieces of the pork roast & stir it in while it is finishing cooking. I only season my pork roast with salt & pepper. Then pour into the loaf pan, cool out completely, slice, flour & fry. Try this sometime for a change of pace. Very very good!
Jun 18, 2011
I HAVEN'T TRIED THIS RECIPE YET BUT MY MOM MADE IT WHEN I WAS A KID . CORNMEAL MUSH WAS ALWAYS MY BREAKFAST AND OATMEAL WAS MY SISTERS. MY HUSBAND IS NOT A FAN OF CORNMEAL ANYTHING SO I HAVEN'T MADE MUCH WITH IT OVER THE YEARS BUT TO ME IT SOUNDS GOOD. I FOUND A RECIPE FOR A POLENTA LASAGNA AND THOUGHT IT SOUNDED GOOD SO GOT TO LOOKING FOR A RECIPE. IF YOU TYPE IN POLENTA YOU CAN'T FIND ANYTHING BUT JUST TYPE IN CORNMEAL MUSH AND SOME COMES UP. I AM GOING TO HAVE FUN WITH THIS.
Mar 19, 2011
This was extremely simple and brought back wonderful memories of my grandmother. Was a big hit at our breakfast table this morning