Country Corncob Fried Mush – It’s Cornmeal-Tastic!
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, fried cornmeal mush, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Cornmeal mush might sound like a distinctly southern recipe to you, but trust me, it is not. Growing up in the midwest we use toe at this stuff all of the time! In fact, I can remember the school cafeteria serving this at breakfast time. It was always so good and just the perfect texture. I loved to cover mine in maple syrup. Yummy! Now that I live in Pennsylvania I have noticed that the locals make their fried cornmeal mush a bit differently. I cannot wait to share this awesome recipe with you.
You’ll be surprised at how easy this recipe is to make and only takes a few moments of your time to prep. Before you know it you’ll have a piping hot plate of cornmeal mush sitting on your table just waiting to be devoured.
Recipe and photo courtesy of Mr. Food.
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Quick Tip: Make sure you liberally coat your loaf pan with cooking spray to avoid sticking.
One Comment
Had this growing up, only difference is my Dad dredged it in flour before frying. they call this polenta today lol I’m from NH so it is not just a southern thing