FRIED CORNMEAL MUSH

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

 

This recipe for fried cornmeal mush has been around for a long time. I used to make it for my twins years ago when we lived on the farm. It is great for breakfast served with bacon or sausage. Just add some butter and syrup.  We love it with real maple syrup poured over the top like you would pancakes.  Fried cornmeal mush is an old-fashioned recipe that has been around for years.  My mother used to make it for me when I was a child and I made it for my children, too.

Fried cornmeal mush is an old-fashioned recipe.

3 1/2 cups water

1 1/2 cups cornmeal (I have used yellow and white)

1 teaspoon salt

1/2 cup flour

3 or 4 tablespoons butter or margarine

Maple syrup, honey, sorghum or syrup of your choice

Mix cornmeal and salt together in a bowl.  Bring the 3 1/2 cups water to a boil on the stove.  Gradually stir in cornmeal. I use a whisk stirring constantly.  Turn down heat and cook until thickens, about five minutes.  Pour mixture into a greased or sprayed loaf pan.  Cover and chill overnight in refrigerator.  Next morning, slice mush in about 1/2 inch slices,  coat with flour, and fry in butter until golden brown.  Remove from skillet and add lots of syrup of your choice.  Enjoy!

 
TSLCFriedCornmealMush3
 
Note:  Some people don’t coat the mush with flour.  You can do it either way.  I think it fries better with the flour.
 
Print Recipe
4.96 from 23 votes

Fried Cornmeal Mush

This is an old fashioned recipe. My mother made this when I was a kid and then I made it for my children. It's great with real maple syrup.
Course: Breakfast
Cuisine: American
Keyword: Fried Cornmeal Mush
Author: The Southern Lady Cooks

Ingredients

  • 3 1/2 cups water
  • 1 1/2 cups cornmeal I have used yellow and white
  • 1 teaspoon salt
  • 1/2 cup flour
  • 3 or 4 tbsp butter or margarine
  • Maple syrup honey, sorghum or syrup of your choice

Instructions

  • Mix cornmeal and salt together in a bowl. Bring the 3 1/2 cups water to a boil on the stove. Gradually stir in cornmeal. I use a whisk stirring constantly. Turn down heat and cook until thickens, about five minutes.
  • Pour mixture into a greased or sprayed loaf pan. Cover and chill overnight in refrigerator.
  • Next morning, slice mush in about 1/2 inch slices, coat with flour, and fry in butter until golden brown. Remove from skillet and add lots of syrup of your choice.

Notes

Some people don’t coat the mush with flour.  You can do it either way.  I think it fries better with the flour.

Be sure and PIN for later: 
 
Click here to follow us on instagram.
 
Are you reading our digital magazine, Front Porch Life? Join 1000’s of others enjoying our premium content! It’s full of great recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately!
 
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
 

5 Secrets to Old-Fashioned
Southern Cooking

Tips, tricks & recipes to cook Southern food just like Grandma used to!

FREE EMAIL BONUS

 
 
 
 
 

5 Secrets to Old-Fashioned
Southern Cooking

FREE EMAIL BONUS

Tips, tricks & recipes to cook Southern food just like Grandma used to!