Fried Cornmeal Mush

(12 servings)

  • 2 cups cornmeal
  • 1 cup water
  • 1 tbsp butter
  • salt and pepper to taste
  • 1/2 cup oil
Bring water to boil, stir in cornmeal, then cover and turn off heat. When thickened, add butter and salt and pepper to taste.

Pour into 9X13 inch pan, refrigerate 1 hour.

Cut into 4 inch squares and fry in skillet in oil on medium high heat until golden brown and crispy (about 2 minutes on each side).

Note From Mr Breakfast:

Many of the comments for the recipe above indicated that the ingredient proportions may be off. So here's an alternative version that was submitted to us by a user named "Chef-T".

Corn Meal Mush
(Alternative Recipe)

3 cups water
1 1/2 teaspoon salt
1 cup corn meal
1 cup cold water

Bring 3 cups water and salt to boiling. Add the mixture of corn meal to the cold water, stirring constantly; then add to the boiling water keep stiring until thickened. Cover. Lower heat and cook slowly for 15-20 minutes or longer. Pour into a lightly oiled bread pan.

Cover and chill.

Remove from mold after chilling. Cut into slices about 1/2-inch thick. Dip in flour and fry on both sides on a buttered hot griddle until nicely brown.

This is a very old southern recipe; substitute bacon grease for butter and lard for oil for more authentic flavor.

Mr Breakfast would like to thank laurynlynch for this recipe.

Recipe number 420. Submitted 9/13/2002.