Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies – no gluten, dairy or eggs!
Mush. I’m guessing most folks have heard of it before – I know it’s not just a Northeast thing. I’ve had it down South before – but the rest of the country – y’all are gonna have to let me know!
Mush was definitely poor people food. It was a way to fill your belly while food was scarce or money was low. When times were extra rough it was served by itself as a meal. It was regularly served as an accompaniment to dinners or alongside eggs & breakfast foods to stretch a meal.
I love mush for breakfast. It’s one of those simple comfort foods I crave on occasion. I like it fried in butter and topped with real maple syrup. Throw some breakfast sausage on the side and breakfast is complete.
As I was making this simple dish I got to thinking. Mush is a great breakfast for those with food allergies. No gluten, no dairy, no eggs. It can be vegan if you pan fry it with oil. Food allergy friendly for all ♥
It’s certainly not a pancake – but it makes a nice breakfast treat with maple syrup.
Simmering cornmeal in a pot sounds simple enough – but – keep it low. This mixture burns and sticks easily. Also make sure to add it to just simmering water – cornmeal thickens and explodes quickly. If you’ve never made it before, I suggest using a non-stick pot for the first time.
Fry slices of mush up with butter or bacon fat. I cook it over low heat until golden brown on both sides.
There’s plenty of room for creativity here. I included the basic, old-fashion recipe – but you could definitely add numerous ingredients to make this a sweet or savory dish.
Fried Cornmeal Mush
- 3 cups boiling water just simmering
- 1 cup corn meal
- 1 cup cold water
- 1/2 tsp salt
- 1 tbsp butter, bacon fat or oil
- Mix cornmeal with cold water.
- CAREFULLY add cornmeal to water that’s just simmering. (Add it to boiling water and it will bubble and explode everywhere)
- Reduce heat, cover and simmer over low heat for an hour, stirring often.
- Pour into lightly sprayed/greased dish ( 8×8 or 9×9 ) and let cool in fridge for a few hours.
- Cut into slices and pan fry in butter or oil over low heat until just lightly golden on both sides – about 10 minutes each side. Serve with maple syrup.