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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!”
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.
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.
Simple as that! It takes about as long to make as if you were making oatmeal on the stovetop.
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.