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.