Bring water to boil, stir in cornmeal, then cover and turn off heat. When thickened, add butter and salt and pepper to taste.

Pour into 9X13 inch pan, refrigerate 1 hour.

Cut into 4 inch squares and fry in skillet in oil on medium high heat until golden brown and crispy (about 2 minutes on each side).


Note From Mr Breakfast:

Many of the comments for the recipe above indicated that the ingredient proportions may be off. So here's an alternative version that was submitted to us by a user named "Chef-T".

Corn Meal Mush
(Alternative Recipe)

3 cups water
1 1/2 teaspoon salt
1 cup corn meal
1 cup cold water

Bring 3 cups water and salt to boiling. Add the mixture of corn meal to the cold water, stirring constantly; then add to the boiling water keep stiring until thickened. Cover. Lower heat and cook slowly for 15-20 minutes or longer. Pour into a lightly oiled bread pan.

Cover and chill.

Remove from mold after chilling. Cut into slices about 1/2-inch thick. Dip in flour and fry on both sides on a buttered hot griddle until nicely brown.


This is a very old southern recipe; substitute bacon grease for butter and lard for oil for more authentic flavor.

Mr Breakfast would like to thank laurynlynch for this recipe.

Overall Average Rating = 3 (out of 5)

Based on 8 votes.

From Paul L.

Rating (out of 5):

Your alternative recipe reminds me of what my grandma used to make. Just what I was looking for.

Comment submitted: 10/24/2013 (#16979)



From C.M. Mush

Rating (out of 5):

I used the alternative recipe from Chef-T and it turned out great. I refrigerated overnight and the mold held together perfectly. Reminded me of when my grandma used to make it. Success!

Comment submitted: 5/15/2013 (#15872)



From First B.T.

Rating (out of 5):

I used the alternative recipe and it was pretty close to what I grew up with. By that I mean to say, delicious.

Comment submitted: 11/20/2011 (#13214)



From St. Ignace

Read down to the comment from "Chef-T". That's how I make it and it works every time. It's a really favorite from my childhood.

Comment submitted: 10/25/2011 (#13071)



From u. fix

I should have read the comments before following this recipe! The ratio of water to cornmeal is reversed.

Comment submitted: 6/19/2011 (#12828)



From jo

Your recipe is incorrect and should be corrected.

Comment submitted: 2/5/2008 (#4558)



From happy cooker

Rating (out of 5):

My grandmother introduced me to this breakfast dish some 50 yrs. ago. So glad others like it. Most look at me like I am crazy when I ask if you have had fried mush! I am from California.

Comment submitted: 12/7/2007 (#4129)



From Vince

Hey, this recipe sounds good to me , but I use "Jim Danty" grits in place of fine cornmeal, and I cut the salt down to 1/2 teaspoon, try it you might like it, gives a little more body (thicker). I also put a dash of maple syrup in it while cooking, and a pad of butter... I like your web site. VJF of Sarassta, Fl.

Comment submitted: 11/27/2007 (#4071)



From happygirl

Rating (out of 5):

The ingredients are all mixed up in the proportions.

I make it but I use 4 cups of water to 1 cup of cornmeal. I cook until thick and then put in a pan to chill overnight and slice to fry. Added to the recipe is of course 1 tsp. of salt.

Comment submitted: 5/17/2007 (#2432)



From Chef-T

Rating (out of 5):

Corn Meal Mush
(The Right Way)

3 cups water
1 1/2 teaspoon salt
1 cup corn meal
1 cup cold water

Bring 3 cups water and salt to boiling. Add the mixture of corn meal to the cold water, stirring constantly; then add to the boiling water keep stiring until thickened. Cover. Lower heat and cook slowly for 15-20 minutes or longer. Pour into a lightly oiled bread pan.

Cover and chill.

Remove from mold after chilling. Cut into slices about 1/2-inch thick. Dip in flour and fry on both sides on a buttered hot griddle until nicely brown.

Comment submitted: 1/29/2007 (#1361)



From katre (Team Breakfast Member)

I only want to cook about half a recipe of creamy (soft) polenta. Could I put a small overproof bowl into a larger slow cooker bowl to make up for the small mass and cook by putting the ingredients into the small bowl? I am guessingn it would cook 30 minutes?

Comment submitted: 1/7/2007 (#1134)



From swedish (Team Breakfast Member)

When I was a child I remember having fried barley with syrup for breakfast. I would love to know how it was made. It is eaten similar to cornmeal mush.

Comment submitted: 12/14/2006 (#952)



From home cooker

You're supposed to chill the mush in a loaf pan or mold and then it can be sliced and fried. Julia is correct, 2 cups water. I actually make it with 3 cups water to 1 cup corn meal.

Comment submitted: 11/2/2006 (#629)



From Julia

Rating (out of 5):

Your cornmeal mush recipe is reversed in its ingredients. It should be 2 cups of water and 1 cup of cornmeal.

Comment submitted: 6/1/2006 (#64)



From Pat S.

Rating (out of 5):

The recipe for Fried Cornmeal Mush, couldn't be 2 cups of water and 1 cup of cornmeal. It would never be able to be fried!

Comment submitted: 5/18/2006 (#63)

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