There’s a special kind of comfort in the smell of cornmeal sizzling in a skillet—the golden aroma curling through the kitchen on a slow Sunday morning. Growing up in the South, mornings often meant the clatter of skillets, laughter around the breakfast table, and my grandmother humming softly as her hands worked cornmeal into something magical.

Every bite of this dish carries me back to those cozy mornings, where time seemed to slow and food felt like pure love. Making cornmeal mush has a rhythm all its own—stirring until thick, letting it set, then slicing and frying to crisp perfection.

This recipe isn’t just breakfast; it’s tradition. It’s versatile enough to be sweet or savory, simple enough for weekdays, and nostalgic enough for holidays. If you’ve been searching for a dish that embodies home, flavor, and that irresistible golden crust, this is it.

Southern Fried Cornmeal Mush 🌽✨

Ingredients

Step‑by‑Step Instructions

1. Cook the Cornmeal
   • Bring 4 cups water to a boil in a saucepan.
   • Add salt and sugar (if using).
   • Slowly whisk in cornmeal to avoid lumps.
   • Reduce heat to low; stir constantly for 10–15 minutes until thick and smooth.
   • Stir in butter and black pepper.
2. Set the Mush
   • Pour hot cornmeal into a greased 8×8‑inch pan (or loaf pan).
   • Spread evenly and let cool at room temperature for at least 1 hour, or refrigerate until firm.
3. Slice & Fry
   • Cut firm cornmeal into ½–1‑inch slices.
   • Heat 2–3 tbsp vegetable oil in a skillet over medium heat.
   • Fry slices 3–4 minutes per side until golden and crispy.
   • Drain on paper towels if needed.
4. Serve
   • Enjoy hot with maple syrup, honey, or butter for breakfast.
   • Or top with cheese or hot sauce for a savory twist.

Notes & Tips 🌿

• Roll slices tightly and fry evenly to prevent crumbling.
• Refrigerating before slicing helps achieve clean cuts.
• Best served fresh from the skillet while the crust is crisp and the inside tender.