Mom's Fried Mush

Ellen Bales


Fried mush was a staple in our house when we were growing up. As I recall, it was often served for "supper," along with plenty of bacon and eggs and toast. I always felt sorry for Mother, who stood at the stove, frying away for all the rest of the family. She was the last to sit down and eat. You can buy this ready to fry in the supermarket, but there's nothing like homemade.
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★★★★★ 2 votes

20 Min
10 Min
Pan Fry


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3 c
1 tsp
1 c
yellow cornmeal
2 Tbsp

How to Make Mom's Fried Mush


  • 1In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
  • 2Spoon the cornmeal mixture into a lightly greased 9x5" loaf pan. Cover and refrigerate overnight.
  • 3When ready to prepare, melt butter in a large skillet over medium heat. Slice cornmeal mush into 1-inch wide slices. Cook in melted butter, turning, until golden brown on both sides.
  • 4Serve with your favorite breakfast food. Some like maple syrup on their mush; I prefer MORE butter!

Printable Recipe Card

About Mom's Fried Mush

Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tags: Quick & Easy, For Kids

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