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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

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