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Fried Cornmeal Mush

(2 Votes)
Updated May 18, 2018
Fried Cornmeal Mush
YIELDS
8 slices
CHILL TIME
2 Hr
COOK TIME
20 Min

This old-fashioned recipe for Fried Cornmeal Mush is one that won't ever go out of style. Most Midwesterners will tell you it's one of their go-to breakfast staples, while some folks will say it makes a tasty side dish! However you eat it, there's no denying it's gooood. 

What You'll Need

  • 2 3/4 cups water
  • 1 cup yellow cornmeal
  • 1 cup cold water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons butter
  • 1/4 cup bacon bits
  • maple syrup for drizzling

What to Do

  1. Coat an 8- x 4-inch loaf pan with cooking spray.
  2. In a saucepan, bring water to a boil over medium heat. Gradually stir in cornmeal, cold water, sugar, and salt; cook until thick. Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally.
  3. Pour into loaf pan, cool, and refrigerate at least 2 hours. Invert onto board and cut into 1-inch slices.
  4. In a skillet, melt butter over medium-high heat and fry cornmeal slices for 8-10 minutes, or until golden brown on both sides. Sprinkle with bacon bits and drizzle with maple syrup.
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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Depending on what you add to the mix, this could easily become a dish to serve for breakfast or dinner. With the cost of food now a days it is good to find a recipe that calls for inexpensive ingredients that will feed and fill and growing family. I hope they like it.

This is a recipe that I have never heard of before. I guess if I had to relate it to a recipe that I know I would say it is like the johnny cake here in the south. The word mush kind of puts me off from it but the end result does not look like mush.

cook sausage or hamburger, onion, veggies of choice pour into corn mixture mix well , cook and have a quick meal

Great recipe! Born during the latter part of WW11, and due to all the rationing, my Mother fixed a lot of this! Brings back a lot of memories and will be fixing it more often.

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