Southern Fried Cornmeal Mush
A classic Southern cornmeal mush offers a simple, fryable dish, perfect for breakfast or as a versatile side.
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Instructions
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Start boiling 2 3/4 cups of water in a saucepan.
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In a separate bowl, combine cornmeal, salt, sugar, and the remaining cold water.
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Gradually whisk the cornmeal mixture into the boiling water until thickened, then cover and simmer on low heat for 20-25 minutes.
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Pour the cooked mush into a small loaf pan. Cool uncovered for an hour at room temperature, then chill in the refrigerator for 4-5 hours or overnight.
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Loosen the edges, unmold the chilled mush onto a cutting board, and slice into 1/2-inch pieces. Coat each slice with cornmeal.
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Heat oil or bacon drippings in a large skillet over medium heat. Fry the coated mush slices for a few minutes per side until browned. Serve hot with butter and maple syrup.