Fried Cornmeal Mush

Fried Cornmeal Mush

(12 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Fried Cornmeal Mush?
Overall Average Rating = 3 (out of 5)
Based on 8 votes.


From Paul L.
Rating (out of 5):  

Your alternative recipe reminds me of what my grandma used to make. Just what I was looking for.

Comment submitted: 10/24/2013 (#16979)



From C.M. Mush
Rating (out of 5):  

I used the alternative recipe from Chef-T and it turned out great. I refrigerated overnight and the mold held together perfectly. Reminded me of when my grandma used to make it. Success!

Comment submitted: 5/15/2013 (#15872)



From First B.T.
Rating (out of 5):  

I used the alternative recipe and it was pretty close to what I grew up with. By that I mean to say, delicious.

Comment submitted: 11/20/2011 (#13214)



From St. Ignace

Read down to the comment from "Chef-T". That's how I make it and it works every time. It's a really favorite from my childhood.

Comment submitted: 10/25/2011 (#13071)



From u. fix

I should have read the comments before following this recipe! The ratio of water to cornmeal is reversed.

Comment submitted: 6/19/2011 (#12828)



From jo

Your recipe is incorrect and should be corrected.

Comment submitted: 2/5/2008 (#4558)



From happy cooker
Rating (out of 5):  

My grandmother introduced me to this breakfast dish some 50 yrs. ago. So glad others like it. Most look at me like I am crazy when I ask if you have had fried mush! I am from California.

Comment submitted: 12/7/2007 (#4129)



From Vince

Hey, this recipe sounds good to me , but I use "Jim Danty" grits in place of fine cornmeal, and I cut the salt down to 1/2 teaspoon, try it you might like it, gives a little more body (thicker). I also put a dash of maple syrup in it while cooking, and a pad of butter... I like your web site. VJF of Sarassta, Fl.

Comment submitted: 11/27/2007 (#4071)



From happygirl
Rating (out of 5):  

The ingredients are all mixed up in the proportions.

I make it but I use 4 cups of water to 1 cup of cornmeal. I cook until thick and then put in a pan to chill overnight and slice to fry. Added to the recipe is of course 1 tsp. of salt.

Comment submitted: 5/17/2007 (#2432)



From Chef-T
Rating (out of 5):  

Corn Meal Mush
(The Right Way)


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.

Comment submitted: 1/29/2007 (#1361)



Official Member: Team BreakfastFrom katre (Team Breakfast Member)

I only want to cook about half a recipe of creamy (soft) polenta. Could I put a small overproof bowl into a larger slow cooker bowl to make up for the small mass and cook by putting the ingredients into the small bowl? I am guessingn it would cook 30 minutes?

Comment submitted: 1/7/2007 (#1134)



Official Member: Team BreakfastFrom swedish (Team Breakfast Member)

When I was a child I remember having fried barley with syrup for breakfast. I would love to know how it was made. It is eaten similar to cornmeal mush.

Comment submitted: 12/14/2006 (#952)



From home cooker

You're supposed to chill the mush in a loaf pan or mold and then it can be sliced and fried. Julia is correct, 2 cups water. I actually make it with 3 cups water to 1 cup corn meal.

Comment submitted: 11/2/2006 (#629)



From Julia
Rating (out of 5):  

Your cornmeal mush recipe is reversed in its ingredients. It should be 2 cups of water and 1 cup of cornmeal.

Comment submitted: 6/1/2006 (#64)



From Pat S.
Rating (out of 5):  

The recipe for Fried Cornmeal Mush, couldn't be 2 cups of water and 1 cup of cornmeal. It would never be able to be fried!

Comment submitted: 5/18/2006 (#63)





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