Easy Fried Cornmeal Mush
The aroma of crackling cornmeal in a cast-iron skillet takes me back to my grandmother Ethel’s kitchen in Jefferson City, Missouri. On crisp morning visits, she’d serve golden-brown slices of fried cornmeal mush, crispy on the outside and creamy within. This humble dish, born from Depression-era resourcefulness, remains one of my most treasured breakfast memories.
A recipe ahead of its time!
Are you looking for a gluten-, dairy-free, and egg-free breakfast menu item? This may be a great option for you. While cornmeal mush has been associated with being a food of the poor, and pan-fried cornmeal mush is a flavorful breakfast. This is a warm breakfast that will fill the bellies of your family.
Fried cornmeal mush has a crispy outside and is tender and moist inside. This can be topped with butter, fried in bacon grease, or even topped with maple syrup if you want to enjoy it sweet.
Why you’ll love this recipe
- Versatile: Enjoy it sweet with maple syrup or savory with butter and salt
- Budget-Friendly: Using simple pantry staples, this recipe feeds a family for pennies per serving
- Dietary-Friendly: Naturally gluten-free, dairy-free, and egg-free
- Make-Ahead: Prepare the cornmeal loaf the night before for quick morning frying
The history behind the dish
Before becoming a Depression-era staple, cornmeal mush was a gift from Native American tribes to early American settlers. The dish crossed cultural boundaries, transforming into Italian polenta and Southern grits. During the Civil War, both armies relied on this hearty, economical food for sustenance.
Recipe ingredients for this fried cornmeal mush recipe
Here’s a list of what you need:
- Yellow Cornmeal, Martha White recommended – Provides the main structure and creates the signature texture
- Water – Cold water prevents lumps, boiling water gelatinizes the cornmeal
- Salt – Enhances flavor and helps balance the natural sweetness of corn
- Sugar – Adds subtle sweetness and helps achieve better browning
- Vegetable oil for frying – Creates the crispy golden-brown exterior
How to Make Fried Cornmeal Mush
- Bring water to a boil over high heat in a medium saucepan
- Combine cornmeal, cold water, salt, and sugar in a bowl.
- Gradually add the cornmeal mixture to the boiling water, stirring constantly.
- Cook the cornmeal until thick.
- Reduce heat, cover the pan, and cook for five more minutes, stirring frequently.
- Pour the cooked cornmeal into a loaf pan.
- Cool the cornmeal, then refrigerate it for several hours or overnight.
- Remove the cornmeal from the loaf pan,
- Slice cornmeal mush into 1/4-inch slices.
- Heat oil in a skillet.
- Fry the cornmeal slices slowly in the hot oil over medium-high heat until browned, turning them over once while frying.
Serve homemade fried mush hot with butter and syrup.
Pro Tips for Success
- Keep the heat medium-low while frying to achieve a crispy crust without burning
- Don’t crowd the pan; leave space between slices
- Pat slices dry before frying to prevent oil splatter
- Use a well-seasoned cast-iron skillet for the best browning
Common Questions and Troubleshooting
Q: Why is my mush too soft to slice? A: Ensure proper cornmeal-to-water ratio and adequate chilling time.
Q: How do I prevent the slices from falling apart? A: Cut cleanly with a sharp knife and handle gently when frying.
Variations and Substitutions
- Cornmeal Types: While yellow cornmeal is traditional, white cornmeal works too
- Cooking Fat: Try bacon grease for extra flavor
- Gluten-Free: Already naturally gluten-free, no modifications needed
- Vegan: Use plant-based butter for serving
Storage and Reheating
- Storage: Unfried mush keeps up to 5 days refrigerated
- Freezing: Slice before freezing, separate with parchment paper
- Reheating: Already fried slices can be reheated in a 350°F oven until hot
Serving Suggestions
Sweet Toppings:
- Maple syrup
- Honey
- Fresh berries
- Whipped cream
Savory Additions:
- Butter and salt
- Cheese and herbs
- Fried eggs
- Bacon or sausage
Scaling the Recipe
- For smaller households, halve the recipe using a smaller loaf pan
- For larger groups, maintain the same ratios but use multiple pans
- The basic ratio is 1 cup of cornmeal to 3 cups of water
Looking for more ways to use cornmeal? Try these recipes!
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Check out my easy breakfast recipes and my favorite family recipes here on CopyKat!
Fried Cornmeal Mush
Make golden brown fried cornmeal mush for breakfast or as a side dish.
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Servings: 10
Calories: 62kcal
Ingredients
- 2 3/4 cups water
- 1 cup yellow cornmeal Martha White recommended
- 1 cup cold water
- 1 teaspoon salt
- 1 teaspoon sugar
- vegetable oil for frying
Instructions
Bring 2 3/4 cups water to a boil over high heat.
Combine cornmeal, 1 cup cold water, salt, and sugar in a bowl.
Gradually add the cornmeal mixture to the boiling water, constantly stirring while adding the mixture.
Reduce heat to medium-high and cook the cornmeal until thick.
Reduce heat to low and cover the pan.
Cook 5 more minutes, stirring frequently.
Pour cooked cornmeal into a loaf pan.
Cool the cornmeal to room temperature then refrigerate it for several hours.
Turn the cornmeal out of the loaf pan and cut it into 1-inch slices.
Put just enough oil in a skillet to cover the bottom.
Place the skillet over medium heat and heat the oil until hot. It will begin to shimmer. Do not let it get too hot or begin smoke.
Fry the cornmeal slices slowly in the hot oil until browned on the bottom.
Gently turn the slices over in the pan and fry them until browned on the bottom.
Serve fried mush hot with butter and syrup.
Nutrition
Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 51mg | Fiber: 1g | Sugar: 0g | Calcium: 2mg | Iron: 0.5mg