Fried Cornmeal Mush
Chilled, sliced cornmeal mush pan-fried until the outside is crisp and golden while the inside stays soft, served with syrup for breakfast.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Loaf pan
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 10
- carbs
- 30
- protein
- 3
- calories
- 220
Instructions
- 1
Bring the water and salt to a boil in a saucepan.
- 2
Slowly whisk in the cornmeal so no lumps form.
- 3
Lower the heat. Simmer for 15-20 minutes, stirring often, until very thick.
- 4
Pour the mush into a greased loaf pan and smooth the top.
- 5
Cover and refrigerate for at least 4 hours, or overnight, until firm.
- 6
Turn the loaf out onto a cutting board. Cut it into 1/2-inch thick slices.
- 7
Melt the butter in a cast-iron skillet over medium heat.
- 8
Fry the slices for 4-5 minutes on each side until golden and crisp.
- 9
Serve hot with maple syrup.
Chef's tips
Chill the mush for at least 4 hours, or overnight, so it is firm enough to slice cleanly.
Storage
Refrigerate unfried mush loaf up to 5 days.
Reheating
Fry slices fresh each time rather than reheating already-fried pieces.
Common mistakes to avoid
- •Cutting the loaf before it is completely cold, which makes it crumble.
- •Using too little butter in the skillet, causing the slices to stick.
Serving suggestions
Cooked Fried Cornmeal Mush?
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