Fried Corn meal mush is one of those old classic inexpensive breakfasts that if you have never tried this drepression era food staple, you have missed out on a dish that was served across the heartland of America years ago.

Fried Corn Meal Mush

Fried Corn Meal Mush is from the archives of my grandmother, Ethel Eynard. Jefferson City, MO. 1980. Fried Corn Meal Mush actually is quite tasty, I remember enjoying this many times while I was growing up. I love to make fried corn meal mush, because it is crispy on the outside, and if you add a bit of salt to the fried corn meal mush, you get a fabulous crunch with the salt. Fried corn meal mush is hearty enough to have as a main dish for breakfast, or I even like to have fried corn meal mush as a side dish.

Fried Corn Meal Mush

• Author: Ethel Eynard
• Recipe Type: Family Recipes, Favorite Recipes, Side Dish Recipes, Bread Recipes
• Prep time: 10 minutes
• Cook time: 1 hour
• Serves: 10

Fried corn meal mush was a Midwest classic. This is so good and when the outside of the mush is fried crisp.

Ingredients

• 2 3/4 cups water
• 1 cup Martha White Yellow Corn Meal
• 1 cup cold water
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

Bring 2 3/4 cups water to a boil.  Combine corn meal, cold water, salt and sugar; gradually add this to boiling water stirring all the time.  Cook until thick.  Reduce heat and cover pan, cook 5 more minutes, stirring frequently.  Pour into a loaf pan and cool, then refrigerate several hours.  Turn out of pan and cut in 1-inch slices.  Fry slowly in hot fat turning once.  When browned serve hot with butter and syrup.

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