Creamy Cornmeal Mush - Crispy Fried Mush

Welcome to the comforting world of cornmeal mush! This isn't just any breakfast; it's a versatile, budget-friendly staple that’s been gracing breakfast tables for generations. Think of it as the ultimate Goldilocks porridge – not too thick, not too thin, but just right. Whether you call it cornmeal mush, cornmeal porridge, or even fried mush when it gets a crispy makeover, this humble dish offers a delightful start to your day. This guide will walk you through making a perfectly creamy batch that’s delicious straight from the pot, plus show you how to easily transform any leftovers into irresistible, crispy fried mush slices. Get ready for one simple recipe, two amazing ways to enjoy a classic!

Ingredients

• 1 cup (about 150g) fine or medium yellow cornmeal: Look for de-germed for a smoother texture, or whole-grain for a nuttier flavor.
• 3¾ cups (about 900ml) liquid: A mix of 2 cups water and 1¾ cups milk (dairy or plant-based) offers the best balance of flavor and creaminess.
• ½ teaspoon salt: Or to taste.
• 1-2 tablespoons butter or oil (for serving/frying): Unsalted butter for a classic rich flavor; vegetable oil, canola oil, or even bacon drippings for frying.
• Optional Toppings:
• Sweet: Maple syrup, brown sugar, honey, fresh fruit (berries, bananas), chopped nuts, cinnamon.
• Savory: Shredded cheese (cheddar, Parmesan), black pepper, chopped scallions, a fried egg, hot sauce.

Directions

1. Prep the Pan & IngredientsChoose a heavy-bottomed saucepan to prevent sticking and scorching. If you plan on making crispy fried mush, have a standard loaf pan (8x4 or 9x5 inches) lightly oiled or lined with parchment paper ready. In a small bowl, whisk together the cornmeal with ½ cup of the cold liquid (from your measured 3¾ cups) until you have a smooth, lump-free slurry. This crucial step prevents lumps later!
2. Bring Liquid to a Gentle BoilPour the remaining 3¼ cups of liquid into your heavy-bottomed saucepan. Add the salt. Heat over medium heat, stirring occasionally, until it reaches a gentle boil. You'll see small bubbles forming around the edges of the pan and light steam. If using milk, watch carefully to prevent scorching – don't let it boil vigorously.
3. Add the Cornmeal Slurry Without LumpsOnce the liquid is gently boiling, slowly pour the cornmeal slurry into the hot liquid in a thin, steady stream while whisking constantly. Keep whisking vigorously for about 30 seconds to ensure no lumps form. Immediately reduce the heat to low to prevent splattering as the mixture thickens.
4. Simmer Until Thick and CreamyContinue to cook the mush over low heat, stirring frequently. In the first few minutes, stir almost constantly, making sure to scrape the bottom and corners of the pan to prevent sticking. The mixture will thicken considerably.
   1. For a softer, spoonable mush perfect for eating right away: Cook for 5–7 minutes.
   2. For a very thick, sliceable mush that will firm up well for frying: Cook for 10–15 minutes, stirring until it's very stiff and pulls away from the sides of the pan.
   3. Tip Box: What to do if it sticks or scorches: If you notice sticking or a burnt smell, immediately remove the pan from the heat. Carefully spoon out the unscorched top layers of mush into a clean bowl or container, leaving any burnt bits at the bottom of the pan. Don't scrape the bottom!
5. Serve Now as Creamy Cornmeal MushIf enjoying creamy mush, ladle hot portions into bowls.
   1. Sweet suggestions: Top with a pat of butter, a drizzle of maple syrup or honey, a sprinkle of brown sugar and cinnamon, fresh berries, or chopped nuts. A splash of warm cream or milk is also delicious.
   2. Savory suggestions: Add a pat of butter, a generous sprinkle of sharp cheddar cheese, cracked black pepper, chopped scallions, or serve alongside a fried egg.
6. Optional – Turn Leftovers into Crispy Fried Cornmeal Mush(This is a continuation of the same batch of mush.)Chill the Mush Until FirmPour any remaining hot mush into your prepared oiled or parchment-lined loaf pan. Use a spatula to smooth the top. Let it cool at room temperature for about 15-20 minutes, then cover the pan and refrigerate for at least 4 hours, or preferably overnight. The mush should be firm enough to easily pull away from the sides of the pan and hold its shape when you press on it.
7. Slice for FryingOnce thoroughly chilled and firm, turn the block of mush out onto a cutting board. Using a sharp knife, slice it into ½-inch thick pieces. For extra-crispy results, you can slice them a bit thinner, but ½-inch slices are sturdy and hold up well.
8. Pan-Fry to Golden and CrispHeat 1-2 tablespoons of butter or oil in a non-stick or well-seasoned cast iron skillet over medium heat. Once the fat is shimmering and hot, carefully lay the slices of mush into the pan, making sure not to overcrowd it. Cook undisturbed for 4-6 minutes per side, or until each side is deep golden brown and wonderfully crisp.
   1. Brief note on avoiding sticking: Ensure your pan is properly preheated, use enough fat, and resist the urge to flip the slices too early. Let them develop a good crust before turning.
9. How to Serve Fried Mush
   1. Classic Sweet: Serve hot with a generous pat of butter and a drizzle of maple syrup or honey.
   2. Savory Twist: Sprinkle with a pinch of salt and pepper, grated cheese, or serve alongside crispy bacon and eggs for a hearty breakfast.