Old Fashioned Fried Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies – no gluten, dairy or eggs!
Fried 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!
Fried Cornmeal 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 Fried Cornmeal 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.
Enjoy!
Amanda ♥
Hungry for more hearty breakfast ideas? Click here for my Sausage & Cheese Grit Cakes!
Fried Cornmeal Mush
Ingredients
- 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
Instructions
- 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.
My father use to make us this as children. My parents were from Ohio but we were raised in Florida. Thank you so much for the recipe!