A Crispy, Golden Breakfast Classic
There’s something incredibly nostalgic and comforting about Old-Fashioned Fried Cornmeal Mush. It’s one of those humble, hearty recipes that has stood the test of time. Made with just a few pantry staples, this dish is creamy on the inside and perfectly crisp on the outside, often served for breakfast or a savory side.
I love this recipe because it’s simple, budget-friendly, and full of old-school charm. My family especially enjoys it drizzled with a little maple syrup in the morning or alongside eggs and bacon for a full country-style breakfast. It’s like a hug from grandma’s kitchen.
Questions I Often Get Asked About This Recipe
Q: What exactly is cornmeal mush?
Cornmeal mush is made by simmering cornmeal with water and salt until thick, then chilling it until firm. It’s sliced and fried for a crispy exterior and creamy center.
Q: Is this the same as polenta?
They’re very similar! Polenta is the Italian version, and often cooked with more flavorings. Cornmeal mush is the classic American approach, especially popular in the Midwest and South.
Q: Can I make this ahead of time?
Yes! The mush needs time to firm up anyway, so make it the night before and fry it the next morning.
Q: What’s the best way to serve fried mush?
For breakfast, try it with maple syrup, butter, or jam. For savory meals, it pairs well with gravy, eggs, or fried pork.
Q: Can I freeze cornmeal mush?
You sure can! Slice it after chilling and freeze in layers with parchment paper. Just thaw and fry when ready.
What You Need to Make Old-Fashioned Fried Cornmeal Mush
- 1 cup yellow cornmeal
- 3 cups water (divided)
- ½ teaspoon salt
- 1 tablespoon butter (optional, for creamier texture)
- Oil or bacon grease, for frying
How to Make Old-Fashioned Fried Cornmeal Mush
Step 1: Cook the Mush
- In a saucepan, bring 2 cups of water and salt to a boil.
- In a bowl, whisk cornmeal with remaining 1 cup of cold water to create a slurry.
- Slowly pour the slurry into the boiling water, whisking constantly.
- Reduce heat and simmer for 10-15 minutes, stirring until thick. Stir in butter, if using.
Step 2: Chill Until Firm
- Pour the hot mush into a greased loaf pan. Smooth the top.
- Let cool slightly, then refrigerate for at least 4 hours or overnight, until fully firm.
Step 3: Slice and Fry
- Turn the mush out of the pan and slice into ½-inch thick slices.
- Heat oil or bacon grease in a skillet over medium heat.
- Fry slices for 3–4 minutes per side, until golden and crispy.
- Drain on paper towels and serve hot.
Tips for the Best Fried Cornmeal Mush
✔ Use fine yellow cornmeal – It cooks more smoothly and gives a creamier texture.
✔ Whisk constantly while cooking to avoid lumps.
✔ Let it chill completely – Cold, firm mush slices much cleaner and fries better.
✔ Use bacon grease for extra flavor and that classic touch.
✔ Serve sweet or savory – It’s super versatile!
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “This took me straight back to my grandma’s kitchen. I served it with butter and syrup—perfection!”
🌟🌟🌟🌟 James K. – “Made a savory version with sausage gravy on top. Total comfort food!”
🌟🌟🌟🌟🌟 Samantha W. – “Loved how crispy they got! So easy to make and very satisfying.”
🌟🌟🌟🌟 Lucas R. – “Never had this growing up, but now I’m hooked. Great with a fried egg!”
🌟🌟🌟🌟🌟 Jessica T. – “A nostalgic classic! I make a double batch and freeze it for easy breakfasts.”
Printable Recipe
Old-Fashioned Fried Cornmeal Mush
This Old-Fashioned Fried Cornmeal Mush is a crispy-on-the-outside, creamy-on-the-inside breakfast staple made with simple pantry ingredients.
Ingredients
- 1 cup yellow cornmeal
- 3 cups water (divided)
- ½ teaspoon salt
- 1 tablespoon butter (optional, for creamier texture)
- Oil or bacon grease, for frying
Instructions
Step 1: Cook the Mush
- In a saucepan, bring 2 cups of water and salt to a boil.
- In a bowl, whisk cornmeal with remaining 1 cup of cold water to create a slurry.
- Slowly pour the slurry into the boiling water, whisking constantly.
- Reduce heat and simmer for 10-15 minutes, stirring until thick. Stir in butter, if using.
Step 2: Chill Until Firm
- Pour the hot mush into a greased loaf pan. Smooth the top.
- Let cool slightly, then refrigerate for at least 4 hours or overnight, until fully firm.
Step 3: Slice and Fry
- Turn the mush out of the pan and slice into ½-inch thick slices.
- Heat oil or bacon grease in a skillet over medium heat.
- Fry slices for 3–4 minutes per side, until golden and crispy.
- Drain on paper towels and serve hot.
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If You Enjoyed This Recipe, Please Share!
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