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
Leave a Comment