Fried Cornmeal Mush just 3-Ingredient

This old‑fashioned breakfast proves that the simplest foods can be the most comforting. My grandmother used to cook a pan of cornmeal mush at night, chill it until firm, then fry thick golden slices in the morning. The edges turned shatter‑crisp while the centers stayed soft and steamy. Cheap, filling, and made from pantry basics, it’s the kind of meal that feels both nostalgic and practical—perfect for busy mornings when you want something warm without fuss.

Serving Ideas

• Sweet: Top with butter and drizzle with maple syrup or honey.
• Savory: Add a fried egg, shredded cheese, or crumbled sausage.
• Classic sides: Pair with bacon, fresh fruit, and hot coffee or tea for a cozy winter breakfast.

Fried Cornmeal Mush (3 Ingredients)

Ingredients

Directions

1. Prepare Pan
   Lightly grease a loaf pan or square dish.
2. Make Slurry
   Whisk cornmeal with 1 cup water until smooth.
3. Cook Mush
   Bring 2 cups water and salt to a boil. Slowly whisk in cornmeal slurry. Reduce heat and cook 10–15 minutes, stirring often, until very thick.
4. Chill
   Spread mush into prepared pan. Cool, cover, and refrigerate at least 4 hours or overnight until firm.
5. Slice
   Turn chilled mush onto a cutting board. Slice into ½–¾ inch squares or rectangles.
6. Fry
   Heat oil or bacon grease in a skillet over medium heat. Fry slices 3–5 minutes per side until deep golden and crisp outside, soft inside.
7. Serve Hot
   Drain briefly on paper towels and serve immediately with your choice of sweet or savory toppings.