Fried cornmeal mush: peasant food that I love
Recipe type: breakfast foods
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
Fried cornmeal mush makes a wonderful, quick breakfast, especially dribbled with a bit of real maple syrup, or some raw honey! Some crisp-fried bacon or sausage and a couple fried eggs make a very handsome hot breakfast, indeed!
  • 2½ cups yellow cornmeal, preferably stone ground
  • 2 tsp salt
  • ½ cup whole-wheat flour
  • 2 cups cold water
  • 6 cups hot water
  • Vegetable oil or bacon fat for frying
  • Flour for dredging
  1. The night before: in a small bowl, combine the cornmeal, the salt, and the flour. Gradually whisk the cold water into the mixture. Bring hot water to a boil in a large saucepan over high heat and gradually whisk in the cornmeal mixture. Stir and whisk until it boils. Cover, lower heat, and simmer for 5 minutes. The mixture will be very thick and hopefully, free of lumps. Nobody likes lumpiness, right? Pour into two oiled 9 x 5 x 3-inch loaf pans and refrigerate overnight.
  2. Next morning: cut loaf into ½-inch slices. In a skillet, heat 1 Tb oil or fat. Dredge 3 or 4 slices in the flour and fry them over low heat until golden brown on both sides. This is crucial! Those crusty brown edges are the best part of this dish, or maybe the creamy hot middle? I don't know. It's a difficult choice. Serve with maple syrup or honey and plan on 3 or 4 slices per person. Yum!
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