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How to Make Cornmeal Mush (It's Easy)

Updated on April 4, 2018
Blond Logic profile image

Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.

How To Make Cornmeal Mush For Breakfast

Have you ever had mush? Although the name doesn't sound appealing, it may soon become one of your favorites for breakfast. It's the hot cereal made from cornmeal and makes a nice change from oatmeal or cold cereals first thing in the morning.

Starting your day with a warm bowlful of cereal, be it mush, oatmeal, or Cream of Wheat, keeps you satisfied until lunchtime rolls around. No more quick, calorie-laden, mid-morning snacks when you start the day with one of these three.In some countries, it will be called creamy polenta and is served alongside meats and stews.

Below you will see just how easy it is to make cornmeal mush or polenta in almost no time at all.



Yellow Cornmeal

Bob's Red Mill Organic Medium Grind Cornmeal, 24-ounce (Pack of 4)
Bob's Red Mill Organic Medium Grind Cornmeal, 24-ounce (Pack of 4)

This is about as natural as you're going to get. Much of the corn grown in the US and elsewhere is genetically modified. The corn used in this cornmeal is not. As consumers, we need to make our own choices for ourselves and our family. I always try and seek out non-GMO foods when ever possible.

Besides that, I also feel the taste is better. It isn't overly processed and I feel better about that also. I guess you could say, it is good for the body, the soul and the planet.

 

Rate Cornmeal mush

4.5 stars from 4 ratings of Cornmeal mush

Cook Time

Prep time: 2 min
Cook time: 10 min
Ready in: 12 min
Yields: 4

Ingredients

  • 3/4 Cup Cornmeal
  • 3/4 Cup Cold Water
  • 2 1/2 Cups Boiling water
  • 3/4 teaspoon Salt
boiling mush
boiling mush

Instructions

  1. Mix together cornmeal and cold water, in a medium saucepan. This is the time to make sure you remove as many lumps as possible. Notice the color change as it cooks. ****Be Warned! As this boils it will splatter and it will burn if it hits your skin. It is almost volcanic!****
  2. Stir in boiling water and salt.
  3. Cook over medium heat, stirring constantly, until mixture thickens and boils.
  4. Once it begins to boil, reduce the heat to low. This should take about 10 minutes.

How to Serve Cornmeal Cereal or Polenta

Pour the cornmeal mush into a cereal bowl, top with sugar (brown or white) or honey if you prefer. You can also add a knob of butter for extra richness. Mix this into the mush. If it is still a little thick for your liking add milk and mix.

You can also place a dollop of jam, raisins or even chopped apples in it. Don't stop there though, adding cinnamon or nutmeg would also add to the variations of this healthy breakfast cereal.

This is good wholesome food and a great way to start any day. Nothing artificial in there.

Kids love this and it is much healthier than most of the popular breakfast cereals on the market.

Fry sliced mush
Fry sliced mush
Fry until golden
Fry until golden
Drain on paper towels
Drain on paper towels

Fried Cornmeal Mush & Toppings

Although I am writing about using it as a warm cereal, it also can be fried once it has been allowed to set. This can be done by pouring the cooked mixture into a greased loaf pan or shallow baking dish. Refrigerate this overnight to allow it to firm up. The next morning it can then be sliced, dredged in flour and then fried.

***Remember that splatter guard***

Drain on paper towels to remove the excess oil.

This can be served with syrup or jam.

Although the above method is the way most people eat it, growing up, in our house it was fried without the flour, and fried until crispy. This was then drained on paper towels and sprinkle with salt. It was like a big corn chip! I can still remember hoping that if my mother gave my sisters first choice, that they wouldn't take the crispiest ones, they were always my favorite.

When I have spoken with my friends, they said, in their families, they used maple syrup on their fried mush.

© 2012 Mary Wickison

Have you eaten mush before?

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    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      6 months ago from Brazil

      Just this morning I made a bowlful of 'cornmeal mush'.

      It has been some time since I made fried, I need to rectify that. I hope you do get a chance to make it, I think your family will enjoy it.

    • Lauren Flauding profile image

      Lauren Flauding 

      6 months ago from Sahuarita, AZ

      I’m a big fan of hot cereal, but I’ve never tried a cornmeal variation. Also, thanks for the tip on slicing and frying leftover mush- I’ll definitely be trying that!

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      16 months ago from Brazil

      I'm so glad you found the article and can now share one of your childhood favorites with your own friends and family.

      Our grandparents grew up at a time when there was little and yet they were still able to create lasting and loving memories.

      Thank you for your heartfelt comment.

    • profile image

      Thank you! 

      16 months ago

      I am so excited that this came out as I expected! My grandmother used to fix this for me - cornmeal mush and sausage. She has passed and no one knew how to make it. I have looked at so many different recipes and they all call for things I know was never in her kitchen (she was born in 1911). Thank you for allowing me to share this and for enjoying a long time favorite.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      5 years ago from Brazil

      hello Ruth,

      Thank you for the vote up. It is always a good tummy warmer! Thanks for leaving a comment.

    • ruthclark3 profile image

      Ruth Clark 

      6 years ago from Arkansas, USA

      My mother used to make this. I had forgotten about it until now. Thanks for bringing back a good memory. Voted up, of course.

    • Blond Logic profile imageAUTHOR

      Mary Wickison 

      6 years ago from Brazil

      Oh, I am glad I am not alone in my love for it. It is truly a warming comfort food.

    • Simone Smith profile image

      Simone Haruko Smith 

      6 years ago from San Francisco

      Yay, I love cornmeal mush! I haven't made any in ages. I think I'll change that soon!

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