Reviewed: Nov. 28, 2009

Lumpy, added syrup to taste better. Used milk to make it creamier, still bad.

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Reviewed: Jul. 28, 2009

I substituted (almond)milk for the water and added a drizzle of honey and brown sugar before added the cornmeal. Tasted fabulous! Very filling! I will try the frying it with a little flour and butter next time..sounds good too.

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suziq

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Reviewed: Jul. 1, 2009

Make sure you follow the directions and start with the water and cornmeal mixed BEFORE heating. If you get lumps it's because you added the grain to hot water instead of cold. This is a basic recipe and it's accurate for a basic mush. It's what you do with it after the mush is made that makes is good! My husband likes to eat his like grits, with salt and butter. I prefer mine sweet. I mix in 1 cup of flavored yogurt and have it as cereal in the morning. It can also be used as a polenta, served along side meat and veggies. You may want to add cheese or other seasonings if you want it savory.

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EDIESBEADS

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Reviewed: May 24, 2009

I hadn't had this for 30 years! I added an extra cup of water, and a little more salt. Cook on low. Stir constantly as it thickens up quickly. This made 2 large servings, nowhere near the 8 the recipe states. It was good though (not great), and we enjoyed it.

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Schooldaze

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Reviewed: Apr. 29, 2009

I changed this by adding a can of corn (drained). When finished cooking then mash and serve as a side dish, sounds strange but my husband loves it this way. We use an ice cream scoop to scoop up the mush and serve it as a nice round ball. We have had something very similar at a local restaurant.

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lele

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Reviewed: Apr. 14, 2009

I found this recipe tastless.

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Beatrix

Cooking Level: Intermediate

Living In: Pretoria, Gauteng, South Africa

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Reviewed: Jan. 19, 2009

The water amount is off - after reading the other reviews, I did it 1 part cornmeal to 4 parts water, and cooked about 7 minutes. The consistency was like grainy cream of wheat. I agree that you MUST add something to it - syrup, honey, something. It's completely bland. But a cheap and easy filling breakfast!

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moxie & mirth

Cooking Level: Intermediate

Home Town: Pomona, California, USA

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Reviewed: Nov. 6, 2008

On key is to mix 1 cup of the water in this recipe with the corn meal and mix together before you add it to the boiling water.(remaining amount water) This eliminates the lumps you get by pouring cornmeal directly into boiling water

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chicken hunter

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Reviewed: Aug. 13, 2008

I scaled it down to one serving....Had to add more water though. A low calorie breakfast/snack.

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COOKINWIFEANDMOM

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

Living In: Dickinson, North Dakota, 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: Salt Lake City, Utah, USA

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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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BroncosFan

Living In: Fort Collins, Colorado, 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: Intermediate

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: Aug. 31, 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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AccidentalFoodie

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

Living In: Buffalo, Wyoming, 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: Beaverton, 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: 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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