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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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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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Reviewer:

Annie

Cooking Level: Intermediate

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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Reviewer:

eren

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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Reviewer:

MarshaCRTT

Cooking Level: Expert

Home Town: Gresham, Oregon, USA

Living In: Estacada, Oregon, USA

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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Reviewer:

bcds3962

Cooking Level: Beginning

Home Town: Lafayette, Indiana, USA

Living In: Port Charlotte, Florida, USA

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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Reviewer:

KJGRABILL

Cooking Level: Expert

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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Reviewer:

DART1121

Cooking Level: Expert

Home Town: Turin, Iowa, USA

Living In: West Bend, Iowa, USA

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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Reviewer:

Rose/s favorites

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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Reviewer:

Bridget

Cooking Level: Expert

Home Town: Covington, Ohio, USA

Living In: Marysville, Ohio, USA

Reviewed: 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!!! :)

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