Cornmeal mush fried

Fried cornmeal mush is simple, cheap, and really satisfying—crispy on the outside, soft in the middle. It’s basically sliced, chilled cornmeal porridge that gets pan-fried until golden.

Ingredients

• 1 cup cornmeal
• 4 cups water
• ½ tsp salt
• Optional: 1 tbsp butter

Step 1: Make the mush

1. Bring water and salt to a boil.
2. Slowly whisk in cornmeal (to avoid lumps).
3. Lower heat and cook, stirring often, until thick (about 10–15 minutes).
4. Stir in butter (optional).
5. Pour into a greased dish or loaf pan and let it cool completely (then chill in the fridge for a few hours or overnight).

Step 2: Slice & fry

1. Cut into slices (about ½ inch thick).
2. Heat oil or butter in a pan over medium heat.
3. Fry slices until golden and crispy on both sides (about 3–5 minutes per side).

How to serve

• Sweet: drizzle with honey, syrup, or sprinkle sugar
• Savory: serve with eggs, sausage, or a pinch of salt and pepper

Tips

• The firmer it chills, the better it slices
• Don’t flip too early—let it form a crust
• Use a cast iron pan if you have one for best crispiness

If you want, I can give you a version with cheese, herbs, or even a spicy twist.