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Fried Cornmeal Mush

Fried Cornmeal Mush – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 30 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 cup cornmeal
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp butter, for frying
  • Maple syrup, to serve

Method

  1. Bring the salted water to a boil and whisk in the cornmeal. Cook over low heat, stirring, for 15 to 20 minutes, until very thick.
  2. Pack into a greased loaf pan, cool, cover and chill until firm, preferably overnight.
  3. Cut into 1 cm slices and fry slowly in butter until crisp and golden on both sides.
  4. Serve hot with maple syrup.

Chilling time is not included in the total time.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Fried Corn Meal Mush, or Fried Hominy”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.