The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 13, 2009
Thanks for this great recipe. My husband grew up on fried cornmeal mush. I didn't so had no idea how to make it. We can buy a loaf of it in the store but it's so much cheaper to make it at home, plus I know exactly what's in it. My kids love it too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 21, 2009
This is so delicious. I grew up with polenta (which is called cornmeal mush here). I loved the leftovers the next day fried in a pan just like this recipe.
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Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 14, 2009
To me this needed a little bit more flavoring. I haven't eaten this before but after I made it I found I liked the texture of it but it just needs more flavor. I will definately try this again adding spices to the mush.
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Cooking Level: Expert

Home Town: Marrero, Louisiana, USA
Living In: Bixby, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 4, 2009
My family doesn't do measurements but will give you the ingredients and advise to add till it looks about right...hmmm...so thanks for the correct measurements for an ideal consistency. In our family instead of dredging in flour we would use grits which I love because it gives them an extra crunchy texture. Salt and/or pepper to taste--the best!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 25, 2009
I've never had fried mush before so I don't have a clue how it is supposed to cook or taste, but my turned out like the picture so I think I did alright! I'm very happy with it, it's on my regular list now! I had it with veggie sausages and gravy for dinner and am looking forward to having it with breakfast tomorrow. So Mush novice says 5 stars!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 12, 2009
Just like old times. I slice it thinner, serve it with syrup. Also, I double it and boil 2 cups of water,mix cornmeal with one cup then add to boiling water. Much less opportunity for lumps. It's great!
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Jan

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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: May 4, 2009
Nope, didn't like this at all.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Early, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 24, 2009
Fried mush is my all time breakfast favorite. Try doubling the recipe and cooking the cornmeal until it is very stiff, cool it overnight IN AN 8 1/2" X 11" GLASS CAKE PAN, slice it into strips about 1/2 inch thick. Place wide side down on a cookie sheet sprayed with vegetable oil. Lightly spray the top side of the mush with veggie oil. Place under the broiler for about 10 minutes or until the top side is crispy. Flip the mush strips over and broil the second side for about 8 - 10 minutes. Serve buttered with salt and pepper. Made this way it tastes a lot like corn chips except it is 'way better! It is crispy on the outside and "mushy" in the middle. My hubby prefers it with butter and syrup but I like it best just with butter and S&P.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 21, 2009
Like a previous reviewer said, it splashes a lot. My husband thinks it's kind of bland, so next time I may add some flavors to it. Over all, the skin gives it a very nice flavor.
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Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan
Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 17, 2009
I have been eating this and fried mush made from grits all my life and was very suprised to see a recipe for it. I am a senior citizen so you can see how many years it has been around.
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Cooking Level: Expert

Home Town: Shelbyville, Kentucky, USA
Living In: Ashland, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 13, 2009
OMG -I am so glad I found this! Brought back memories of Sunday morning breakfast with my folks. Very easy to do and so delish if you slice it medium -1/2" thick. Fry it so its crispy on outside, creamy on inside. Thanks for taking me back home!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Liberty Hill, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 17, 2009
This really is a great recipe. In South Africa we call this fried mealie meal. For a savoury twist I often add a TBlsp chopped corriander leaves or half a cup of fried bacon bits and/or chopped fried mushrooms. Sweet or savoury, this remains a firm favourite in our household!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 12, 2009
Just like mom and grandmas...I use cooking spray in place of butter. Just lower fat this way...butter does taste better.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 26, 2008
I was looking for a "Scrapple" recipe. My mom made this when I was a child, she was from the south and she would boil up a ham hock or leftover ham and use the liquid and meat chunks. She never used a recipe she had it in her head, she is gone now and I get to try to reproduce it. I have never had it with syrup, but I'll give it a try.
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Cooking Level: Expert

Home Town: Gresham, Oregon, USA
Living In: Estacada, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 20, 2008
Loved this growing up...still do and you can buy it at Bob Evans restaurants. My Mom used to fry up some sausage real brown, crumble it up and add to the mixture. Nice change and we loved it.
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Cooking Level: Beginning

Home Town: Lafayette, Indiana, USA
Living In: Port Charlotte, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 1, 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 3, 2008
We used to serve this regularly at the nursing home for breakfast. I'd forgotten all about fried cornmeal mush. Thanks for the trip down memory lane.
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Cooking Level: Expert

Home Town: Turin, Iowa, USA
Living In: West Bend, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 18, 2008
Loved It! Tastes just like what my mom used to make. We put butter and syrup on it. I like the outer crispy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 16, 2008
This is a great Mush recipe! It's the closest thing I've found to the one my grandma made for us kids when we were little. Thanks for sharing it with us!
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Cooking Level: Expert

Home Town: Covington, Ohio, USA
Living In: Columbus, Ohio, USA

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