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Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat. Fried cornmeal mush is a classic breakfast for Midwesterners.
Stir in cornmeal and salt; cook, stirring regularly, until thick. Transfer cornmeal mixture to prepared loaf pan. Cover and refrigerate overnight. Slice cornmeal mush into 1-inch-wide slices. Melt butter in a skillet over medium-high heat. Add cornmeal slices; cook until golden brown on both sides.
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.
Boil 3 cups water. Combine remaining water with cornmeal and salt; add to boiling water. Stir until mixture returns to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Pour into a greased 8x4-in. loaf pan. Chill for 8 hours or overnight. Cut into 1/2-in. thick slices.
Fried Cornmeal Mush is an old fashioned recipe that your family will love. Made with only a few ingredients and a great start to the day!
Old Fashioned Fried Cornmeal Mush is a recipe that was quite popular in past generations as it features simple ingredients. Often thought of as an Amish recipe, cornmeal mush is easy to make. Follow the simple instructions below to learn how to cook fried mush.
Similar to grilled polenta, fried mush is versatile, easy to make, and makes a great side dish to meaty foods. It's also delicious on its own with just some butter and syrup.
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. My recipe is from the archives of my grandmother, Ethel Eynard, who lived in Jefferson City, Missouri.
Pour the mush into an oiled loaf pan and chill overnight. In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same. Fry it slowly until it takes on a golden and crunchy crust.
Heat up a skillet or griddle, add a generous amount of butter, and then slice the mush and place the slices in the butter to fry. You might be wondering: how do I keep my fried mush from sticking? Well, a nonstick pan is very helpful. And copious amounts of butter (or some other fat) are also key; this is not a time to be skimpy with the fat.