Reviewed: May 26, 2008

Well, I wouldn't recommend this at all. This is what most people know as "porridge" (like from Goldilocks and the 3-bears). Try the Fried Cornmeal Mush from this site....you can still leave it as porridge instead of chilling and frying, but the proportions to water and cornmeal are better. It's how I have always had it growing up, and it's how my kids have it now. I don't think this is good at all. If you make the Fried Cornmeal Mush, grease the dish well for ease of removal (even if it's a non-stick pan). And remember....mush is not sweet. You have to add sugar (if you leave it as porridge) and butter and syrup if you fry it in slices. This recipe I do NOT recommend!!!

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Thefamilychef1

	Home Town: Fort Collins, Colorado, USA Living In: Wellington, Colorado, USA
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Reviewed: May 26, 2008

I love making cornmeal mush for a simple, healthy breakfast. It's just as good as Malt-O-Meal or Cream of Wheat, but doesn't cost as much, and you can say you made it from scratch!

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baskerville_gal

	Cooking Level: Intermediate Home Town: Panama City, Florida, USA Living In: Caldwell, Idaho, USA
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Reviewed: Dec. 15, 2007

Corn-corn-corn, soft and mushy and perfectly corny. Yum-yum-yum. (I am thinking of adding a can of corn niblets[?]to this, but, I worry that would betray a complete lunacy for corn.)

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kind*machine

	Cooking Level: Expert Living In: Champaign, Illinois, USA
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Reviewed: Dec. 6, 2007

This recipe does not have anywhere near the amount of water needed to properly cook the mush. The cornmeal can't become tender in the time allotted to cook. For the specified amount of cornmeal, it requires about 4.5 cups of water.

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dmf


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Reviewed: Sep. 4, 2007

I found the mush itself too salty with the specified 1/2 tsp of salt. I chilled it overnight in a loaf pan as directed, but had trouble getting it out of the (nonstick) pan and getting the slices to hold their shape. I would recommend salting to taste -- always easier to add than subtract. And if you're going to fry it, perhaps chill it in a shallower pan for firmer pieces.

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GradSchoolKitchen

	Cooking Level: Intermediate
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Reviewed: Jul. 10, 2007

I did as JewRican suggested: halved the cornmeal and made it with milk. Served with honey and a pat of butter, it was delicious.

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Renee Marie

	Cooking Level: Intermediate Home Town: Fullerton, California, USA Living In: Lompoc, California, USA
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Reviewed: Apr. 21, 2007

I used stone ground cornmeal, so that may have accounted for any differences in my experience with this recipe. However, we cooked this for half an hour, added about a cup and a half more water, and I think it still could've benefitted from being cooked a little longer. We used this recipe rather than the others I've found online because it sounded like it would be thick, and my boyfriend said he liked it thick. However, I think next time I would use one of the other recipes, since they called for a greater ratio of water to cornmeal.

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J.Marie

	Cooking Level: Intermediate Home Town: Buffalo, Wyoming, USA Living In: Albuquerque, New Mexico, USA
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Reviewed: Feb. 13, 2007

with smart balance and honey with a splash of vanilla silk, mmmmmmmm

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carl1095


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Reviewed: Apr. 5, 2006

I added some cinnamon to the cornmeal and water before cooking it and then added sugar and milk after I had finished cooking it. Like another reviewer mentioned, it reminded me of cream of wheat. I might have it again and will try adding raisins. That might help!

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Sheri S.

	Cooking Level: Intermediate Home Town: Novato, California, USA Living In: Tigard, Oregon, USA
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Reviewed: Apr. 5, 2006

My mother used to make this when I was a little girl. It's great with butter an d sugar. Try cooking it in the microwave instead of the stovetop and it will be less likely to get lumpy.

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Ellen


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Reviewed: Nov. 30, 2005

This comes out too grainy. I used milk instead of water, and halved the cornmeal only. It turns out creamy like Cream of Wheat this way. And of course, add sugar to taste. Delicious!

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JewRican


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Reviewed: Jul. 25, 2005

This recipe was ok but only because I added a ton of sugar and cinnamon. Maybe I will try it again because it is very filling and would be good on a cold winter day.

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amberStar


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Reviewed: Nov. 14, 2003

I was amazed at how hard it was to find this -- thank you for posting a recipe as obvious as this one. My mom used to fry up cornmeal mush for us, and I wanted to, but didn't think it could be as simple as I was remembering. Thanks!

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ARABELLAM


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Reviewed: Nov. 14, 2003

I didn't think I would ever find this recipe, my dad used to make this for us on weekends when we were kids. I loved it then and still do, and out of the 6 kids I have 4 of them like it.

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LLROBIN


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Reviewed: Nov. 14, 2003

Not bad, but extremely bland... I suppose that's how mush is supposed to be! I used it as cereal, with cold milk and no sugar, so maybe that's why I wasn't particularly thrilled with it. Very filling as breakfast though.

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Anu


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Reviewed: Nov. 14, 2003

I made this with my 3 year old daughter as part of a homeschool unit on _Good_Night_Moon_. I was happy to find the recipe and will pass it on to several friends. Thanks.

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CHANTELERENEE


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Reviewed: Nov. 14, 2003

very good filling breakfast try with honey and mix in some granola

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VANESSSA


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Reviewed: Nov. 14, 2003

I love this recipe! It's a great breakfast and also great if you want to make it and chill it overnight to cook in the morning!

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chaoticmum

	Cooking Level: Beginning Home Town: Albany, Wisconsin, USA Living In: Minneapolis, Minnesota, USA
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