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READY IN 12 mins

Cornmeal Mush

Read Reviews (40)

"This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner." — NANCYELLEN

Ingredients Edit and Save

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Types of Salt

Original recipe makes 8 servings Change Servings

1 1/4 cups cornmeal
2 1/2 cups water

1/2 teaspoon salt

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Directions

Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Kitchen-Friendly View

PREP 5 mins
COOK 7 mins
READY IN 12 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 27, 2010

I added more water. For all cornmeal mush, here's a simple ratio to remember: 1-1-2, meaning: 1c cold water, 1c corn meal, 2c boiling water. Add 1c corn meal to 1c cold water, stir. Pour cold mixture into 2c boiling water. The ratio will always stay the same, so increase or decrease amounts proportionally according to ratio. Thickening times will vary. Stir till thickened..

—Kathryn

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Most Helpful Critical Review

Dec 06, 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.

—dmf

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47 Ratings

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Nov 06, 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

—chicken hunter

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Nov 30, 2005

This comes out too grainy. I used milk instead of water, and halved the cornmeal only. It turns out creamy like Cream of Wheat this way. And of course, add sugar to taste. Delicious!

—JewRican

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Nov 14, 2003

I didn't think I would ever find this recipe, my dad used to make this for us on weekends when we were kids. I loved it then and still do, and out of the 6 kids I have 4 of them like it.

—LLROBIN

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Nov 14, 2003

I love this recipe! It's a great breakfast and also great if you want to make it and chill it overnight to cook in the morning!

—chaoticmum

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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!!!

—BroncosFan

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Feb 18, 2011

For quicker single-serving preparation, keep the ratio at 3 parts water/1 part cornmeal and microwave. Just make sure you stir every 30 seconds or so until the desired thickness is attained.

—NuclearChef

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Nutrition

Calories
80 kcal
4%

Carbohydrates
17.1 g
6%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
0.9 g
3%

Protein
1.6 g
3%

Sodium
147 mg
6%

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

Nutritional Information

Cornmeal Mush

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 80
** Calories from Fat: 3

% Daily Value *
** Total Fat 0.4g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 147mg 6 %
** Potassium 33mg < 1 %
** Total Carbohydrates 17.1g 6 %
** Dietary Fiber 0.9g 3 %
** Protein 1.6g 3 %
** Sugars 0.4g
** Vitamin A < 1 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 9 %
** Thiamin 15 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 3 %
** Folate 26 %

* 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.