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READY IN 13+ hrs

Fried Cornmeal Mush

Read Reviews (79)

"This recipe reminds me of the 'good ol' days'. I hope you enjoy this great tasting recipe." — Michele O'Sullivan

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Original recipe makes 4 servings Change Servings

3 cups water
1 teaspoon salt

1 cup yellow cornmeal
1 tablespoon butter

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Directions

In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.

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PREP 20 mins
COOK 10 mins
READY IN 13 hrs 20 mins

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This was a treat when I was growing up. Now my kids LOVE it. However, I make one minor change: Bring 2 cups of water to a boil. In a small bowl, combine cornmeal and the last cup of water and the salt. Stir this into the boiling water very slowly. Stir constantly until thickened. We have always eaten this with butter and syrup. It is very tasty.

—BroncosFan

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Most Helpful Critical Review

Feb 26, 2011

This did not work for me. I made it yesterday morning, refrigerated it for the rest of the day and overnight and tried to slice it up to fry after church and it was too soft to slice. I went to look at other fried mush recipes on other sites and saw that most of them tell you to cover and simmer for an additional twenty minutes or so. All I know is, this recipe, the way it was posted is not firm enough to slice. The recipe on the package of cornmeal actually worked much better than this one. It called for three cups of boiling water, one cup of cold water. Also it said to cover and simmer for fifteen minutes after the cornmeal started to boil and thicken. Without the extra cooking time, the cornmeal will never set up. I know this, because I ruined three batches before I tried the recipe on the package.

—POEM

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91 Ratings

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Jan 05, 2003

This is the best recipe for fried cornmeal mush I have ever had. –Sorry Grandma- I add the salt, 2 tablespoons butter, and food coloring to the water. Stir cornmeal over med heat until it is dough-like consistency. Our CHRISTmas morning tradition has been Red fried cornmeal mush one year and Green the next. Doing it in the oven at 400 degrees for 10-15 minutes(per side) was a real blessing, and tasted terrific. (I still made a few on the stovetop, as I like mine real crispy. The rest of the family LOVED the oven done ones. Jam, syrup, powdered sugar- goes well with just about anything.

—Paul WIDMARK

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Dec 30, 2003

I love love love cornmeal mush and am thrilled to finally have a written recipe! For a twist, add cooked crumbled sausage (we prefer spicy sausage). We've always sliced ours very thin, salted lightly and baked until golden (about 10 min., but watch closely) in a 400 degree oven instead of frying.

—PESTANO

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Dec 29, 2007

My local market used to sell cornmeal mush in the refrigerator case and I guess due to east coasters really not knowing what it was, they discontinued it. My hubby and I had it at a Bob Evans when we traveled to a wedding in Chicago and loved it. Naturally, I was pretty excited when I saw it in the market knowing how much he loved it. So I searched for a recipe that would work and was pretty much unsuccessful until I found this one! This one is *perfect*! I changed nothing at all. The only thing I would do different now is double the ingredients so that I will have a loaf sized slice. I have a large loaf pan that I turned the mixture out into, so don't try this tip unless you have one of those larger Pyrex style loaf pans. My husband loved it and I can now make his favorite again. Looking at some of the other reviews that have the meat incorporated in them have piqued my interest as well! Thanks so much for posting this....we loved it!!! :)

—ISLANDGIRLEJFAN

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Feb 20, 2007

I have made cornmeal mush for years. I add a little ground sausage to the boiling water before I add the cornmeal. I, also, dredge each slice of mush in flour first & then fry it--forms a crust. It does not work well to freeze the mush as it retains the water from freezing & it crumbles (from past experience). Good with any kind of syrup.

—WJJWDJ

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Jun 01, 2008

My girls love fried mush from Bob Evans and now we can make something similar at home for so much less. Great recipe, but definately boil part of the water and stir the cornmeal into the remaining water (cold) and slowly add to boiling water. Stir, stir, stir for no lumps.

—KJGRABILL

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Sep 22, 2007

I used to eat this a child and I am going on 30 now. We allways ate it with honey on it rather then Syrup it gave it a very good flavor.. Another nice thing to do with it is sprinkle powdered sugar on it. These two ways allways seem to go over well with the kids.. It fries up easier if you coat it in a little flower and I would recomend using a splater screen because it will pop a little..

—Dancingwaters

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Nutrition

Calories
153 kcal
8%

Carbohydrates
27.3 g
9%

Cholesterol
8 mg
3%

Fat
3.5 g
5%

Fiber
1.4 g
6%

Protein
2.5 g
5%

Sodium
604 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Cornmeal Mush

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 153
** Calories from Fat: 31

% Daily Value *
** Total Fat 3.5g 5 %
** Saturated Fat 1.9g 9 %
** Cholesterol 8mg 3 %
** Sodium 604mg 24 %
** Potassium 53mg 1 %
** Total Carbohydrates 27.3g 9 %
** Dietary Fiber 1.4g 6 %
** Protein 2.5g 5 %
** Sugars 0.6g
** Vitamin A 3 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 15 %
** Thiamin 25 %
** Niacin 16 %
** Vitamin B6 4 %
** Magnesium 4 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.