Fried cornmeal mush is a dish made by cooking cornmeal, water, and salt to form a thickened porridge, chilling it until solid, then slicing and pan-frying the slices until golden brown and crispy. It is a versatile and inexpensive dish, often served for breakfast with syrup or as a side dish with eggs, and has historical roots in both Southern and Midwestern American cooking, notably during the Great Depression
INGREDIENTS
- 4 cups water divided
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons butter
- Syrup and butter for serving
- Powdered sugar for serving
DIRECTIONS
- In a medium bowl. Combine the salt and cornmeal. Whisk in 1 cup of the water, until smooth.
- In a medium saucepan, bring 3 cups of water to a boil.
- Stir the cornmeal mixture into the boiling water, stirring constantly, until it thickens.
- Pour the mixture into a greased loaf pan. Cover with plastic and place in the refrigerator for 4 hours.
- Remove from the fridge, score the outer edges and dump onto a cutting board. Slice into ½- inch thick pieces.
- Melt the butter in a large cast iron skillet over medium-high heat. Add the cornmeal slices to the skillet and fry each side until golden brown. If cooking in batches, you may need to melt more butter, for frying.
- Serve warm with syrup, butter or sprinkle with powdered sugar, if desired.
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