Fried Cornmeal Mush

This fried cornmeal mush recipe is an Amish-style Midwest favorite, offering a unique and hearty breakfast option. 

When fried to a golden crisp and topped with maple syrup and butter, it’s a real breakfast treat.

To ensure a smooth and creamy cornmeal mush, use fine-milled cornmeal to make this recipe. Coarse grain may result in a grainier texture.

• COURSE BREAKFAST
• CUISINE AMERICAN
• PREP TIME 10minutes MINUTES
• COOK TIME 5minutes MINUTES
• COOLING TIME 4 Hours

Ingredients

• ▢ 4 cups water divided
• ▢ 1 cup fine ground cornmeal
• ▢ 1 teaspoon salt
• ▢ 2 Tablespoons butter

Instructions

• Heat 3 cups of water to boiling in a medium saucepan. In a separate bowl, mix cornmeal, salt, and the remaining 1 cup of water.
• Pour the cornmeal mixture into the boiling water. Stir constantly. Cook until thickened. Pour cooked cornmeal into a greased or lined loaf pan. Refrigerate at least four hours.
• When cooled, slice into 1/2-inch slices. Heat butter in a skillet over medium-high heat. Pan fry the sliced mush slowly until golden brown. Serve immediately topped with maple syrup and/or butter.

Notes

Expert Tip: To ensure a smooth and creamy cornmeal mush, use fine-milled cornmeal to make this recipe. Coarse grain may result in a grainier texture.

Leftover Storage:  Do not pan-fry until ready to enjoy.  Store cooled cornmeal in a sealed container for up to 3 days.  Slice as you desire to pan-fry the mush.

Nutrition

Serving: 1slice | Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 158mg | Potassium: 32mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 44IU | Calcium: 9mg | Iron: 0.3mg