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Fried Mush



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.

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Fried Mush Recipe

Fried cornmeal mush is a classic breakfast for Midwesterners. My husband and I both grew up in Ohio. He grew up in the Southwest part of the state and I grew up in the Northeast part. 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!

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 cornmeal 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. You must start the day before by making cornmeal mush. This is like a thick porridge. Think oatmeal…but with cornmeal instead of oats. (You can read all about how to make cornmeal mush here.) 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.

Categories:   Baking Bread

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