This recipe for fried cornmeal mush has been around for a long time. Leigh and I remember Mom making this for us as little kids 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 Ingredients Needed:
Cornmeal (I have used yellow and white)
Maple syrup, honey, sorghum or syrup of your choice
This old fashioned dish is one many have enjoyed over the years. It does take a little prep work since it has to chill over night, but make it on a Saturday and enjoy it for a Sunday morning breakfast.
You can find cornmeal mush in some stores and I read that the brand Jaxon Mush was an original maker of mush. It is said that cornmeal mush has been around since the last 1800’s and was created as a budget friendly dish. Which makes total sense since its really just fine ground corn, water and salt.
Some people don’t coat the mush with flour, however I do think it fries better when you add it.
“I’m 65 and have spent 30 years looking at 1000s of grits recipes to find out how my grandma made her fried grits. Today I accidentally found this recipe and realized they weren’t grits at all, it was fried cornmeal mush. You have made my day! You gave me not only the recipe, but all the good memories of sitting eating this while she rustled up the rest of a ranch style breakfast for the rest of the family. Bless you!” – Leslie “Fried cornmeal mush…..ain’t nothing like it in this world. I’m a natural born Yankee and grew up eating this. My husband is from the South and loves this as well!” – Barbara “This was a traditional breakfast my Dad wanted for Christmas morning, he would let us peek in the living room Christmas morning tree lit, packages all around the tree then he would shut the door going from the loving room to the dining room….now we had to eat breakfast first and we had mush with syrup and some kind of sausage. I think he did this to increase the anticipation…great memories.” – Peggy
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Fried Cornmeal Mush
- 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
- 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.