This is an old time treat but, if you would dust the slices lightly with flour, you will cut down the oil splatter.

I have never eaten cornmeal mush, as is, or cooked like this. I knew I would like it because I like all things with cornmeal including grits. I may even try the porridge version after trying this. Only thing is, I wish I knew how this was traditionally served. I used a little maple syrup as depicted in the main picture, but think it would be good with a fried egg like I like grits. The recipe didn't indicate how many minutes it would take to thicken. It took exactly 5 minutes of stirring. It gets thick right away and has to be stirred vigorously with a whisk to smooth it out some. If it matters I used Indian Head stone ground yellow cornmeal and it worked well. I sprayed a bread pan lightly with PAM and refridgerated it overnight covered with plastic wrap. Per a similar recipe, I found that the slices could be rolled in cornmeal before sauteing. I liked those ones better as the outsides were slightly crispier. This is kind of like making polenta, but I liked the flavor and texture much better. It was softer. I was also happy when I realized a serving was 3 slices at about 150 calories total. They are affordable to make to top. ty

just exactly like my grandma made it. (plus, not one of my kids complained about it.)

I followed recipe. Worked fine. No need to use loaf pan. I poured out on a big cutting board. I was able to slice in around an hour. Thank you

I made it exactly as written and had no problem with it setting up--in fact, it was "solid" after cooling (before I put it in the fridge). Thanks for the recipe!

My Dad made this when I was young with meat from the pigs head. Loved it. I like it crispy. This is the same recipe, but I doubled it for a loaf pan. Since I didn't have any meat like Dad I put fried and cumbled sausage in it. It was really tasty. Thanks so much for the recipe.

I make this like my Grandma used to...With ham broth in place of some or all of the water. :) She would use bits of ham in it, too. We fry it, and they eat it with syrup, but I know my cousins eat it with apple butter. :) Fried mush always makes me miss Grandma.

I loved this, much better than grits! I sweetened with honey and brown sugar. I served it as a porridge, and followed the tip to stir the cornmeal into 1 cup cold water before adding it to the 2 cups of boiling water. Success! I then rolled the cooled mix into 'mush balls' and served it to my kids that way also.

Go Tebow. Great recipe. When I was a kid, I loved the Stokes brand that came in a can. I think it was a local Colorado brand but had disappeared like so many other things. I mold it in a can which can be opened on both ends. Just wash out a can and save the lid (works really well if you have a side cutter) pour the mush in to the top and replace the lid. When it is set, cut the other end off and push the mush out a little at a time to the thickness you like and cut at the edge of the can. The result is perfect little round slices all the exact same thickness. I dust both sides with flour and fry in real butter. It is do die for fried in an iron skillet over a campfire on a cold morning with bacon and syrup. I think I will try it in Chocolate, which you may guess from my user name is the way I roll.

Just like grandpa used to make EXCEPT for truly southern style mush you start out by frying bacon, LOTS of bacon and you fry your mush in the bacon grease...ohhhhhh HEAVENLY!