5 Ingredients or Fewer

Fried Cornmeal Mush

February  8, 2010
1 Ratings
  • Serves 4-6
Author Notes

Try to get past the name of this recipe. It really is quite tasty and the perfect time to enjoy the best maple syrup you can find...I like Grade A Dark Amber. I serve this for breakfast with applewood smoked bacon and sliced melon. When I was growing up in Pennsylvania, my father insisted on a dreadful side dish called "scrapple", best forgotten! —Lizthechef

What You'll Need
  • one cup yellow cornmeal
  • one and a half teaspoons kosher salt
  • one quart water,divided use
  • four tablespoons unsalted butter, divided use
  • two tablespoons canola oil, divided use
  1. Mix the cornmeal with one cold of cold water and set aside. In a medium-sized saucepan, heat three cups of water; add the salt once it is boiling. Add the cornmeal mixture to the boiling water and cook over medium heat until thickened. This will take about ten minutes and requires constant sirring with a whisk.
  2. Line a loaf pan bottom with buttered parchment paper. Pour mush into pan and refrigerate until chilled.
  3. Cut the mush into half inch slices. Cook in skillet in two batches. Heat two T. of butter and one T. of oil; fry until golden brown on both sides; repeat.
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3 Reviews

Loves F. February 9, 2010
No matter what you call it, it's still Fried Cornmeal Mush..MMMM! =)
Loves F. February 8, 2010
This was one of my childhood faves too! I submitted a variation of it in the polenta challenge!
Lizthechef February 9, 2010
I like the name of your recipe more than mine - and the vanilla really appeals to me as well - maybe some orange zest too? Oh well, there's always next time.