Reviewed: Feb. 7, 2001

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.

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Reviewer:

PESTANO

Reviewed: Sep. 18, 2001

Mmmmm! This is great! Reminds me of when I was a kid. We always serve ours with syrup, like pancakes. Thanks, Michelle!

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Reviewer:

KATHY S

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

Reviewed: Dec. 30, 2001

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.

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Reviewer:

Paul WIDMARK

Reviewed: Jun. 22, 2002

I knew this recipe was easy, but I couldn't remember the exact amounts. Thanks for posting this recipe! Its a great weekend breakfast tradition!!!*****

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Reviewer:

KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA

Living In: Roseau, Minnesota, USA

Reviewed: Jul. 30, 2002

Crunchy on the outside, slightly creamy and chewy on the inside. More down-home than polenta.

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1 user found this review helpful

Reviewer:

Cyndi

Cooking Level: Expert

Home Town: Hollywood, California, USA

Reviewed: Oct. 27, 2002

Family loved it - especially my father in-law.

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Reviewer:

HEPZIBAH77

Reviewed: Aug. 30, 2003

Heaven! Pure southern heaven!

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Reviewer:

LillysMom

Reviewed: Sep. 22, 2003

This was a great meal...and so easy. I just cooked up the cornmeal the night before (takes less than 10 minutes) and then sliced and baked it the next day. We put butter, salt and pepper on it while it was still piping hot and enjoyed with veggies. I think these would be great topped with some spicy bean chili, too. Thanks for a quick, new meal idea, Michele!

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Reviewer:

Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Dec. 5, 2003

This brings back such delightful childhood memories! I've got a loaf of mush chilling in the refrigerator as I type. I've always fried it in bacon drippings and served with a chunk of butter and alot of salt and pepper. (Along with aforementioned bacon and fried eggs) That's going to be dinner tonite!

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Reviewer:

NANZO

Cooking Level: Expert

Home Town: Newbury, Ohio, USA

Living In: Poplarville, Mississippi, USA

Reviewed: Mar. 20, 2005

EXCELLENT!! tried this one with regular cornmeal as well as with a finer stoneground meal---both were very tasty--top with maple syrup, or fruit, or honey

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