The ‘good ol’ days’ come to mind when I make this recipe. I sincerely hope you like this delicious recipe.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs 50 mins |
| Total Time: | 13 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 tablespoon butter
Instructions
- In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
- Spoon cornmeal mixture into a lightly greased 9×5 inch loaf pan. Cover and refrigerate overnight.
- In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 604 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
My grandmother grew up during the Great Depression and she would make this for us every time stayed with her. My kids aren’t crazy about it, but it’s brought back so many memories. Butter is the key…lots of butter.
This is the recipe my Mom used. I love it. Very easy to prepare.
The mush was perfect. I did follow the previous recommendation and added the corn meal to 1 cup of water before adding it to the 2 cups of boiling water. I cooked and stirred for 10 minutes. Nice firm loaf the next day.
I loved it. Just like my Mammau use to make when I was growing up. I didn’t change a thing except I floured my pieces before frying.I eat it with butter and syrup for breakfast.My special treat for me.
When you add the corn meal, add it slowly so you won’t get clumps. I didn’t like it, but my mom thought it was pretty good.
We recently moved to an area that had no idea what Mush was.. Found this recipe to try since I couldn’t purchase my favorite Jaxon Cornmeal Mush. Wow, very easy & tastes great.
Thank you! I really needed some comfort food today as I woke up to find my hometown destroyed by riots. I currently live on the east coast (lived 40 years in the Midwest) and you can’t just walk into a grocery and purchase a roll of mush! ! So I’ve been looking for a recipe and this was easy and perfect! The taste is exactly how I remember it when mom made it! The only things I did differently were to cut it into small squares (I like it crispy) and flour the squares before frying. Absolutely what I needed today! Thanks again for the comfort food!
Love to have this for breakfast with syrup and sausage. Oh and if you like add cheese.
Love to have this for breakfast with syrup and sausage. Oh and if you like add cheese.
Just like mom made! So easy so good!
This mush recipe wasn’t salty enough for me. So I had to add 1/2 teaspoon more salt. Makes it perfect for me.
i am 69 years young and my German grandmother and my mom served this up for breakfast even before i could walk. My children now make this as the 4th generation continues and i am sure they will pass it on to the 5th generation. Hard to find a more heart warming breakfast than Fried Mush & Eggs.
I’ve been making fried cornmeal mush for several decades and, like my father, always add dried chili pepper flakes to the recipe. That little bit of spiciness with maple syrup is the perfect blend!
My grandmother made this for me as a child. I’m in my sixties. She was born in 1899. She boiled the cornmeal in pork broth and salt and pepper. The pork broth gives it an extra something (of course frying it in butter doesn’t hurt). Once you do it that way, Bob Evans just doesn’t cut it.
Yummy
Great Breakfast meal anytime of the day. Great go to meal
I have made cornmeal mush for years. Instead of 3 cups of water, I use 2 cups water and 1 cup whole milk, for a creamier richer mush. It cooks up very quick, 10 minutes start to finish, then into the loaf pan and into the fridge overnight. Ready to slice and fry up in the morning. You want it very thick, so it sets up firm in the refrigerator so it doesn’t fall apart.
My family loves mush, so easy,5 minutes and your done, better and cheaper then store bought make weekly
I made a double batch of the recipe and I’m glad I did. The end result was about an inch down from the top of the 9×5 loaf pan. I also used less salt, 1 1/2 tsp instead of 2 tsp. It was still salty enough. Tomorrow I’ll fry it for breakfast and have it with syrup and sausage or bacon.
I’ve been collecting up recipes that are inherently gluten free without being “advertised” as such, (I don’t do “substitutes” I just want food as is) and this fits the bill. I ate this a lot as a child and I am able to get the “pancake” feel without having to add flour. (Assuming I make this myself, since a number of reviewers prefer it with flour added). But it is delicious. Any toppings will fit the bill, either sweet or savory, and it’s a lovely treat.
Simple and successful. I love this with butter, salt & pepper alongside an egg or two. Very tasty! Then I will add a little syrup to the last couple of bites. 🙂