Julie Clark
Updated:
Fried Mush
May contain affiliate links. Disclosure policy.
What to do with leftover cornmeal mush? Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat.
About this Fried Mush Recipe:
This fried cornmeal mush recipe is a classic breakfast for Midwesterners like my husband and me. Over the past few years I’ve learned that just because we both grew up in Ohio, that doesn’t mean we had the same food traditions.
Matt was crazy about this thing called “fried mush”. I wasn’t so sure…until I tasted a butter-fried, golden brown slice of cornmeal mush with a drizzle of 100% maple syrup. Life changed.
Have you ever tried this breakfast idea? Or do you have a unique topping? Leave a comment so we can try it!
Enjoy! – Julie
Fried Mush
Looking for a classic midwestern breakfast idea? Make fried mush, a delicious alternative to pancakes or waffles. Serve with maple syrup for a lightly sweet breakfast treat.
Servings 20
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 40 minutes
Ingredients
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup 2% milk
- 1/2 teaspoon salt to taste
- 3-4 tablespoons salted butter (for frying)
Instructions
- In a large saucepan, bring the water to a boil. 3 cups water
- In a small bowl, mix together the cornmeal, milk and salt. Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly. 1 cup yellow cornmeal, 1 cup 2% milk, ½ teaspoon salt
- 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.
- Pour this mixture into a lightly greased 9×5 – inch loaf pan and allow it to cool to room temperature. Once the cornmeal has cooled, cover it with plastic wrap and place the pan in the refrigerator overnight or until the mixture has become firm (at least 8 hours).
- Remove the cornmeal loaf from the pan and slice it into 1/2″ to 1″ slices. (We usually slice the loaf into 10 slices, then cut those slices in half so they cook more quickly and make smaller pieces.)
- Heat the butter in a skillet over medium heat. Once the pan is hot, add the slices and fry for 3-4 minutes on each side until they are golden brown and heated through. Watch them closely so they don't burn. 3-4 tablespoons salted butter
- Serve immediately with maple syrup or honey if desired.
Notes
The calories shown are based on the recipe being cut into 20 pieces, with 1 serving being 1 slice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 79mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 0.2mg
Difference between Mush and Polenta
From what I understand, these recipes are very similar. Polenta tends to be used as a side dish and is often more savory, with cheese and spices added. Fried mush has traditionally been used more like a breakfast with a sweet topping. Both have corn meal as a base and both are delicious.
Fried Cornmeal Mush or Fried Polenta
You need to plan ahead if you’d like to make fried mush. Start the day before by making cornmeal mush. This is like a thick porridge or grits. Think traditional oatmeal…but with a cornmeal mixture instead of oats.
Once you have that made, pour it into a 9×5 loaf pan that you’ve very lightly greased and allow it to cool to room temperature. Don’t be tempted to cover and refrigerate right away. The steam will be trapped in the pan and your “loaf” will end up like soup. Don’t ask me how I know this. 🙂
In order for the cornmeal mush to set up completely, that steam needs to escape, so let the pan cool completely, then cover it and place it in the refrigerator for at least 8 hours. I prefer to refrigerate it overnight so that the mixture is nice and firm.
How to Make Fried Mush
When you’re ready to make fried mush, turn the cornmeal loaf out onto a cutting board. Slice cornmeal mush into about 10 slices, then cut those slices down the middle so that I end up with about 20 squares. I find that by cutting the loaf this way, the squares cook more quickly and hold together better.
Heat a skillet over medium-high heat and melt butter (or bacon grease!) in it. Place the cornmeal slices on the hot skillet and allow the first side to get golden brown. This takes 3-4 minutes on our skillet, but watch closely since each stovetop and pan are different. You don’t want your fried mush to burn.
Once the first side is golden brown, then turn the slices and fry the other side. Add more butter to the skillet as needed if the cornmeal starts sticking.
What to Serve on Fried Mush
Cornmeal mush by itself can be rather bland. Some may like it that way, but I don’t care for it. Think of this like cornmeal pancakes. We think a drizzling of maple syrup is all this breakfast needs. You could also drizzle with honey, strawberry sauce, raspberry sauce or even sausage gravy. Sprinkle with coconut if you have it available. Yum!
Serve alongside bacon, fried eggs or sausage for a complete breakfast.
Tools to Make This Old Fashioned Breakfast Recipe
- 9×5 Loaf Pan: These are the pans I use for quick breads, yeast breads, fried mush and more!
- The Best Pancake Griddle: Get pancakes, fried mush and even potatoes done quickly on this non-stick pan.
Has anyone tried frying mush in an air fryer?
My grandma used to make fried mush, but she used to turn it out onto a baking sheet and then cut it into “fingers” in the morning before frying. I miss it so much! Thank you for the recipe
I’m from the south and only tried this when my wife and I travel to her hometown in Indiana Amish country. This makes a big batch, 20 pieces. Do you keep the loaf in the fridge and fry a few at a time? Or fry them all and refrigerate the fried pieces for later meals? How long will it keep?
I grew up around Clinton/Highland county Ohio.
My paternal Grandmother made this all the time.
I haven’t had it since the 70s
A German American pioneer family, 1805, from the Grove City, Ohio area called Borror Corner. We loved this with a breakfast of eggs and meat. We preferred it to pancakes and French toast. We would find it served in Lancaster, Ohio in a restaurant. It was, also, sold at a local grocery chain there. Good eatin’! Thanks for your recipe!!!
I grew up in the Cincinnati area & had never heard of this! We are gonna try it!
I grew in a house where fried Mush was a special treat like Christmas we put slightly cooked egg on top and was so good
My mom substituted some of the water with broth from a ham. Tiny bits of ham were also added or at least not strained from the juice. She cut hers thin, about 1/2 of your thickness, and fried til crispy. Topped it with butter and syrup. We are from the center of NW Ohio.
Grandma made us fried mush with sorghum syrup. Can’t find pre-made mush now, it was a long “loaf” that she cut squares off of.
My siblings and I liked syrup as a topping on fried mush BUT we loved grape jelly! We grew up in central Ohio.