Julie Clark
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Cornmeal Mush
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An old-fashioned cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time.
Although Matt and I both spent our childhood days in Ohio, he was in the south and I was in the north. We’ve realized over the almost 20 years we’ve been married that these two parts of Ohio tend to be very different. Many things that he remembers from his grandma growing up, I never experienced.
And this cornmeal mush recipe is one of them. He’s crazy for it.
A few weeks ago I showcased this on Instagram and so many of you call it grits. I’m not sure where the name “mush” comes from other than it looks like mush 😅 But with a little milk and real maple syrup, it’s delicious! Such a simple comfort food.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Carl says, “Made this In remembrance of mom for mother’s day breakfast. Creamy recipe and brought back memories of a warm kitchen and family early morning.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Elaine says, “So much better than you think would be possible. Wavering? Just make it!”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Charlie says, “I just made this 100% by the directions above. Poured some in a cereal bowl, added almost a tablespoon of butter, two teaspoons of beautiful old fashioned white sugar (I’m not a fan of corn syrup or maple syrup in my cereal) and milk. Delicious! But it takes 15 minutes at the stove. But over all I will do this again!”
About this Cornmeal Mush Recipe:
- Flavor: Mush itself doesn’t have much flavor except for a hint of cornmeal. The flavor comes with what you drizzle on top. Syrup, brown sugar, cinnamon, honey, or even fresh fruit is delicious.
- Texture: Except for the slight cornmeal texture, this hot cereal is smooth and thick.
- Method: This is made on the stovetop, so you’ll need a big pot (or small pot of you’re just cooking for two like we are now. )
Make this old fashioned dish on Christmas morning. It will quickly become a long time favorite.
Cornmeal Mush vs. Polenta? Or Grits?
Many times today this recipe is called cornmeal polenta. From my research It can be served at breakfast with a touch of cream and honey or maple syrup. Perfectly sweet.
Or it can be served as the side dish to meaty main dish with a bit of fresh salsa, your favorite herbs and even a touch of parmesan cheese. So savory and delicious.
Whether you serve it for breakfast or as a savory side dish with bacon, the warmth of this corn mush will warm your belly on cold winter days.
Our recipe came from an old cookbook and is an Amish cornmeal mush recipe from Amish country.
What is cornmeal mush made of?
Cornmeal mush has simple ingredients that you most likely have in your pantry. It starts with boiling water, then you add cornmeal, milk, and a bit of salt.
That’s it! 4 simple ingredients and you’re on your way to a warm cereal.
How to Make Cornmeal Mush
- To make mush, simply start 3 cups of cold water boiling in a medium saucepan over medium-high heat.
- In a separate bowl, mix together the cornmeal, milk and salt. It’s important to mix this first in a separate bowl and not just add the individual ingredients to the boiling water. If you do, it will clump up and you don’t want clumps!
- Slowly pour the milk/cornmeal mixture into the hot water. Whisk constantly.
- Keep stirring the mixture until it comes to a boil again. Then reduce the heat to low and cook/stir the mixture for about 15 minutes until it has thickened to the consistency you like.
Simple as that! It takes about as long to make as if you were making oatmeal on the stovetop.
What to Serve with Cornmeal Mush
Serve this cornmeal mush with:
How to Make Fried Mush
Matt loves mush, but what he likes even more is old fashioned fried cornmeal mush. You can take this thick porridge, pour mixture into a loaf pan, cover with plastic wrap and let it set in the fridge overnight.
The next morning, cut the loaf of cornmeal mush into ½ to 1-inch slices and fry it in oil in a skillet until golden brown.
Find our complete fried cornmeal mush recipe here.
Recipe Variations
- Add raisins and nuts for a hearty breakfast.
- Make it dairy free by using almond milk or oat milk.
- This is gluten free if you make sure that your cornmeal is gluten free.
- Try swirling apple butter into the top. It may just be my personal preference, but in the fall, it’s better than my favorite syrup!
Other Cornmeal Recipes:
Cornmeal Mush
Old-fashioned, comforting cornmeal mush recipe that you can serve as a hot porridge cereal for breakfast, or as a side dish to a main dish at dinner time.
Servings 5
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 3 cups water
- 1 cup yellow cornmeal
- 1 cup 2% milk
- 1/2 teaspoon salt to taste
Instructions
- In a large saucepan, bring the water to a boil. 3 cups water
- In a small bowl, mix together the cornmeal, milk and salt. 1 cup yellow cornmeal, 1 cup 2% milk, ½ teaspoon salt
- Slowly pour the cornmeal/milk mixture into the boiling water, stirring constantly.
- Bring it to a boil again, then reduce heat and stir almost constantly (to avoid clumps) for about 15 minutes or until the mixture is thickened to the consistency you like.
- Serve warm with cream and maple syrup.
Video
Notes
Calories are based on a serving of 1 cup.
Nutrition
Calories: 151kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 259mg | Potassium: 176mg | Fiber: 3g | Sugar: 3g | Vitamin A: 79IU | Calcium: 66mg | Iron: 1mg
Thank you for the cornmealmush recipe. It was a favorite of mine as a child. My Mom made them into cakes/loafs and I loved them.
First time ever having/making this! Euphoria in a bowl eaten with a sweet spoon! Thank you for popping up in my google search LOL complete delectable goodness came to life in my home this afternoon and will be a regular on our table:-D… just WOW!!!
My Dad and grandmother used to make this, except they added coffee to it also. Thanks for sharing the recipe!
Good with country ham, red-eye gravy, scrambled eggs, sliced tomato, cucumber and biscuits
hi im lactose intolérant , do i have to use milk or can i just leave it out?
I am 63 years old and have wanted to try cornmeal mush for as long as I can remember. I love cream of wheat (with lumps – I though I was the only one!) and I love corn bread anything. This recipe is telling me that today is the day!! And tomorrow – fried cornmeal mush. I can taste it now – Thanks!!
I was in the store the other day and saw cormeal and remembered the lumpy bland cereal I use to have at nursery school. Everyone hated it, except me. I really loved it, lumps and all. So I decided to get a box of cornmeal. So today is the day I was going to make mush. Then I found out there was only a recipe for cornbread, not mush so I went online and found this. I made it as you said and I cannot believe it. It tastes nothing like what I remember. I tastes better. I don’t think… Read more »
Yummy!
I make this for my teens and myself at least once a week! My family is weird in that we LIKE lumps in ours so I boil the water, salt and two tbs of butter then sump the cornmeal without stirring for a minute. Then I add the milk and stir lightly on occasion. Once thickened, I put into bowls, add another pat of butter, a splash of milk or cream and maple syrup. Everyone asks for this, even my kids friends!
We make this at least once a week! Fills my teenagers up and tastes awesome! We love ours with butter, a splash of cold milk and maple syrup!
You don’t need to boil the water first! Just put everything in the pan cold and stir it up. Then bring to a boil, lower heat, and simmer/stir. No lumps, I promise! It’s the same with grits, polenta, oatmeal, or anything similar.
Super fast and simple. I added a pat of butter….having it as an evening snack. Its great.
I’m surprised no one’s mentioned frying it, sliced thinly, in beacon grease (of thickly sliced beacon stripes like my depression era granddad did whenever I stayed over. It was my favorite breakfast then and still is today. Also salt and pepper it when done.
In the 90’s I moved for a few years to central Europe. Friends called me before coming to visit to see what I might want them to bring me. My answer: cornmeal and a jar of bread & butter pickles!!!
This is super good, much more creamy than the top recipe hit from AllRecipes that I tried a few years ago. The taste and texture are similar to Cream of Wheat. It doesn’t have to boil for very long at all once cornmeal is added–mine was ready almost instantly. Reminds me of how my grandma used to make it, but even better.
Just reading this makes me feel warm all over. I love anything made with cornmeal – there’s just something about it. I tend to prefer savory myself, and this sounds like it would be great with the parmesan cheese, or maybe even some cheddar. I can’t wait to see the recipe for the fried mush!