Julie Clark
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Cornmeal Mush
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Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time.
Although Matt and I both spent our childhood days in Ohio, he was in the south and I was in the north. We’ve realized over the almost 20 years we’ve been married that these two parts of Ohio tend to be very different. Many things that he remembers from growing up, I never experienced.
And this cornmeal mush recipe is one of them. He’s crazy for it.
A few weeks ago I showcased this on Instagram and so many of you call it grits. I’m not sure where the name “mush” comes from other than it looks like mush 😅 But with a little milk and real maple syrup, it’s delicious!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Carl says, “Made this In remembrance of mom for mother’s day breakfast. Creamy recipe and brought back memories of a warm kitchen and family early morning.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Elaine says, “So much better than you think would be possible. Wavering? Just make it!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Charlie says, “I just made this 100% by the directions above. Poured some in a cereal bowl, added almost a tablespoon of butter, two teaspoons of beautiful old fashioned white sugar (I’m not a fan of corn syrup or maple syrup in my cereal) and milk. Delicious! But it takes 15 minutes at the stove. But over all I will do this again!”
About this Cornmeal Mush Recipe:
- Flavor: Mush itself doesn’t have much flavor except for a hint of cornmeal. The flavor comes with what you add on top. Syrup, brown sugar, honey, or even fresh fruit is delicious.
- Texture: Except fo the slight cornmeal texture, this hot cereal is smooth and thick.
- Method: This is made on the stovetop, so you’ll need a big pot (or small pot of you’re just cooking for two like we are now. )
Cornmeal Mush vs. Polenta? Or Grits?
Many times today this recipe is called cornmeal polenta. From my research It can be served at breakfast with a touch of cream and honey or maple syrup. Perfectly sweet.
Or it can be served as the side dish to meaty main dish with a bit of fresh salsa, your favorite herbs and even a touch of parmesan cheese. So savory and delicious.
Whether you serve it for breakfast or as a savory side dish, the warm texture of this corn mush will warm your belly on cold winter days.
Our recipe came from an old cookbook and is an Amish cornmeal mush recipe.
Corn Mush Ingredients
Cornmeal mush has simple ingredients that you most likely have in your pantry. It starts with boiling water, then you add cornmeal, milk, and a bit of salt.
That’s it! 4 ingredients and you’re on your way to a warm cereal.
How to Make Cornmeal Mush
- To make mush, simply start 3 cups of water boiling.
- In a separate bowl, mix together the cornmeal, milk and salt. It’s important to mix this first in a separate bowl and not just add the individual ingredients to the boiling water. If you do, it will clump up and you don’t want clumps!
- Slowly pour the milk/cornmeal mixture into the hot water, stirring constantly.
- Keep stirring the mixture until it comes to a boil again. Then reduce the heat to low and cook/stir the mixture for about 15 minutes until it has thickened to the consistency you like.
Simple as that! It takes about as long to make as if you were making oatmeal on the stovetop.
How to Make Fried Mush
Matt loves mush, but what he likes even more is fried mush. You can take this thick porridge, pour it into a loaf pan and let it set overnight.
The next morning, cut the loaf into ½ to 1-inch slices and fry it in oil in a skillet until golden brown.
Find our complete fried cornmeal mush recipe here.
Recipe Variations
- Add raisins and nuts for a hearty breakfast.
- Make it dairy free by using almond milk or oat milk.
- This is gluten free if you make sure that your cornmeal is gluten free.
- Try swirling apple butter into the top. It may just be my personal preference, but in the fall, it’s better than my favorite syrup!
Corn Mush Recipe
Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time.
Servings 5
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup milk
- 1/2 teaspoon salt to taste
Instructions
- In a large saucepan, bring the water to a boil.
- In a small bowl, mix together the cornmeal, milk and salt.
- Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
- Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
- Serve warm with cream and maple syrup.
Video
Notes
Calories are based on a serving of 1 cup.
Nutrition
Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Calcium: 66mg | Iron: 1mg
You don’t need to boil the water first! Just put everything in the pan cold and stir it up. Then bring to a boil, lower heat, and simmer/stir. No lumps, I promise! It’s the same with grits, polenta, oatmeal, or anything similar.
I’m surprised no one’s mentioned frying it, sliced thinly, in beacon grease (of thickly sliced beacon stripes like my depression era granddad did whenever I stayed over. It was my favorite breakfast then and still is today. Also salt and pepper it when done.
In the 90’s I moved for a few years to central Europe. Friends called me before coming to visit to see what I might want them to bring me. My answer: cornmeal and a jar of bread & butter pickles!!!
I was in the store the other day and saw cormeal and remembered the lumpy bland cereal I use to have at nursery school. Everyone hated it, except me. I really loved it, lumps and all. So I decided to get a box of cornmeal. So today is the day I was going to make mush. Then I found out there was only a recipe for cornbread, not mush so I went online and found this. I made it as you said and I cannot believe it. It tastes nothing like what I remember. I tastes better. I don’t think… Read more »
I make this for my teens and myself at least once a week! My family is weird in that we LIKE lumps in ours so I boil the water, salt and two tbs of butter then sump the cornmeal without stirring for a minute. Then I add the milk and stir lightly on occasion. Once thickened, I put into bowls, add another pat of butter, a splash of milk or cream and maple syrup. Everyone asks for this, even my kids friends!
Made this In remembrance of mom for mothers day breakfast. Creamy recipe and brought
t back memories of a warm kitchen and family early morning.
So much better than you think would be possible. Wavering? Just make it!
I made them this morning…..nostalgic memories of when Dad would make cmeal mush for me before sending me out in the wintry blast to walk to school…..”This will stick to your ribs, Bondy….all the way to school” We ate it with molasses and butter. I just had it the same but with sorgum instead of molasses. I poured the left over into a pyrex dish to set up for fried mush tomorrow. Happy camper…..this recipe is delicious…..(we never used milk in preparation…..just a cup of water to make the corn meal slurry. Nary a lump.
I grew up in Ohio. Had mush and fried mush very often. I love it.
Just reading this makes me feel warm all over. I love anything made with cornmeal – there’s just something about it. I tend to prefer savory myself, and this sounds like it would be great with the parmesan cheese, or maybe even some cheddar. I can’t wait to see the recipe for the fried mush!
I just made this 100% by the directions above. Poured some in a cereal bowl, added almost a tablespoon of butter, two teaspoons of beautiful old fashioned white sugar (I’m not a fan of corn syrup or maple syrup in my cereal) and milk. Delicious! But it takes 15 minutes at the stove. But over all I will do this again!
Warm greatness! I added a touch of butter and used polenta. Will make more next time to roll in wrap and cool to firm up so that I can make fry corn-cakes easily, possibly adding bacon pieces, jalapenos and corn topped with some fresh scallions.
Mmm, I can taste it already!
I had some blue cornmeal so I made it and it was really good. Much better than I remember eating it as a child. I’m hoping the left over will set up and I can fry it.
We always made it with all water and I liked it when it was cold and put in a loaf pan to get cold,then slice it and fry it then put syrup on it. That’s how we did it in Ohio
Had cornmeal to use up and made this for breakfast! LOVE it! I love cornbread and only served with a small Pat of butter and maple syrup-cornbread in a bowl 🙂
This sounds so good. I can’t eat oatmeal because it affects my sugar levels, but this look like a great replacement for it!