I am from Indiana living in Tennessee. In Indy I grew up on corn meal mush, I just assumed it was from the South. I went into the store here looking for it and couldn't find it so I decided to ask someone. They looked at me like I had horns coming out of my head. :lol:

So tell me how many people have heard of corn meal mush and how do you fix it? Me, I slice mine and fry it in bacon grease with salt & pepper.

verna2197

i have had it

Had it as a kid. It was fried and served with maple syrup.

The south likes grits....same family different taste. I think you want cornmeal to make the mush from. I'll see if I can find a link for you.
Here is a place to start :) http://tomsdomain.com/recipes/mush.htm

Sliced and fried, with and without syrup or butter and brown sugar :D:D:D

I can't believe you are asking about mush, we were just talking about it last night. I use to make it all the time,fry it and serve it up with maple syrup. I use to make it in a loaf pan, mush was made with cornmeal @ night place it in the fridge till morning turn the loaf pan over on a plate,slice it and fry it in grease. Loved that stuff! Michele

Slice it,fry it and top with maple syrup. YUM!!!!

I have had it, but called it polenta. YUM!!

my mom used to boil it in water, abit of sugar and we used milk on it, of course I could never eat it, or oatmeal, i would gag and well i'm sure you get the idea. awful just gawd awful

I have heard it called polenta and made it with cornmeal and water and cooked it down and then put into a pan and refrigerated it to set up. Then I sliced and fried it. You can also get it in a roll a thet store already made and looks like a roll of sausage.

My mother used to make mush when I lived at home. First we would have the thick soupy mush with milk a bit of sugar..rather like oatmeal. Then she would pour it in a loaf pan and it would set up. She would fry it until crispy on the outside and serve with butter and syrup.
I was thinking about mush a few weeks ago. On Memorial day weekend hubby and I were in Lancaster PA. We found a new place to eat breakfast. They served it on their buffet. It was great. It reminded me of home.
Peace and Blessings,

My grandmother used to make it all the time. She would serve it with maple syrup. Or if money was really tight, light Karo syrup. I never cared for it much. I prefered (and still do) grits.

Interestingly, though, my grandmother is originally from Seattle, Washington. As is the majority of her family with a few (long ago) originating in Michigan.

We used to have corn meal mush all the time when I was a kid ... now they call it polenta. We'd eat it like hot cereal for breakfast then slice and fry the leftovers later in the day.

Thank you I will have to try and do this. I love Fried Mush and it is so hard to find down here. Was just in Indy and bought me 2 rolls of it.

So easy to make your own. Here's one recipe.Also easy to make in microwave.

http://allrecipes.com/Recipe/fried-c...sh/Detail.aspx

Awesome Thanks everyone. I never knew you could make your own. Actually just didn't even think about it. I am going to try and make some soon as I use what I just purchased.

Does anyone know if you can freeze this?

Where I'm from (southern VA) we had a version called scrapple. We boiled scraps from pork, trimmings from pork chops etc and added various spices...poultry seasoning, sage, garlic, salt pepper and whatever else you desired...spicier the better then after cooking off scraps removed them and added the yellow cornmeal...cooked til very thick and pour into a small loaf pan, cool and refrigerate...slice and flour and fry in butter or oil...served with whatever you desire...a form of polenta, of course I had never heard of polenta til several years ago on cooking shows LOL

central PA and love it, I eat min e both ways...prefer the fried method, only with Kings syrup on it...yum! but sometimes eat like oatmeal too...Good for you too!

Me too, didn't like it then...

It is one of my DH favorite breakfasts. Doesn't get it often, just as a treat. It was something he grew up having. I just married into it. We too moved South and couldn't find it and so I just buy a several boxes when we go up North. I tried what they call cornmeal down South but it is like flour. We used to get it from a mill and it was more gritty and delicious fried. DH likes it with butter and maple syrup. Bob Evans Restaurants have it on the menu for $2.99 for two tiny little slices. It cost less than that for a whole bag plus DH would need about four serving or more.

Same here.I remember Mom & Grma frying mush using bacon grease....Yum! They also made their own syrup with sugar,water,butter & a drop of maple or vanilla.MIL kept mush in a stone crock & just removed it as needed.This was in the winter,but with 5 kids to feed, doubt it lasted long.

Ditto!!! The only way to eat it.

I still consider myself a Hoosier despite living in NY for 40 years. I love to make my version of corn meal scrapple on the week-end. I cook the cornmeal until it is really thick and then stir in some browned (and broken into small pieces ) of hot italian sausage. Refrigerate then cut into slices and brown in oil or butter.

Grma was Pennsylvania Dutch & she made scrapple too.Usually with pork sausage,as Grpa raised hogs.She served it for lunch with fried eggs on the side.All the posts bring back many memories.

I'm so surprised to find out so many of you from various states know and love mush. I always thought mush and scrapple were Pennsylvania specialties, specifically Pennsylvania Dutch, Amish, Mennonite (maybe that's why Ohio and Indiana are familiar with it) and the Philadelphia area - Pittsburgh, too! I've eaten and loved fried mush all my life - just made it last week.

Look for polenta (Italian) in the refrigerated section of your store. They should have that. Of course, you want it unseasoned except for salt - then it's the same as mush.

The secret to getting it really crisp is to dredge each slice in flour before frying. Of course, use bacon drippings for frying to make it really yummy. Then we served it with butter and maple syrup, and yes, we often made our own syrup as has already been posted.

We use the recipe on the Quaker Brand corn meal box. Here it is:

4 cups water
1 cup corn meal
1 teas. salt

Bring 3 cups water to a boil. Combine remaining water, corn meal and salt; slowing pour into boiling water, stirring constantly. Cook until thickened, stirring frequently. Cover, continue cooking over VERY LOW heat for 5 minutes.

Serve as is (like any hot cereal) however you like, with milk, butter, brown sugar, syrup, honey, etc.,

OR

Pour into a greased loaf pan, allow to cool, refrigerate until completely solid. Remove, slice, flour and fry. Serve with butter and maple syrup, honey, light molasses, whatever you like.

It will keep well for several days in the fridge, but no, it does not freeze well. When it thaws, it will crumble and be difficult to slice and fry.

If the recipe makes too much for you, cut the recipe in half and mold it in mini loaf pans (you can use the disposable ones).

awesome I am going to try these recipes. I am still going to try and freeze some I think I will do the same as I do with my green tomatoes. Slice it before I freeze it, just make sure I don't thaw it out. Just take out of the freezer and put into the skillet. Do the same with green tomatoes and they are awesome.

My mother fixed this all the time. Boiling water and cornmeal till just the right consistency. Pour into slightly greased loaf pan and when cool turn it out and slice it and fry it. She also made ponhaus (sp) but adding some liver pudding when it was cooking.

Just make up a batch of mush and let set in fridge until it is stiff. Slice and fry. I llove it.

Go ahead and try freezing it, but I'm afraid that because there will be so much water in it that it will sizzle and spit and be hard to fry and I know that it will take forever for it to brown and crisp. The packages of mush we can buy in the grocery store are all marked "Do Not Freeze".

My son fixed it once and it had the consistency close to soft mashed potatoes. It wasn't sweet, but savory. It was delicious.

oh wow I didn't even think about all the water in it your right. Thanks for mentioning that.

That's the way I used to make it, too. I don't remember my mother making it but grandma did. I haven''t done it in a long time. Maybe this weekend. Will it freeze? I doubt that he grandsons will eat it.

You FROZE green tomatoes? Awesome, I will try it, nbody in my houe eats them except me and it is not always easy to find green ones to buy.

My sisters and I grew up on it. We loved it. Maple syrup, butter, blueberry syrup. We put everything on it.

grandma made corn mush i hated it but was real little never have had it since. that was in NC.
What I can't find here is scrapple. So far never had a problem finding it except here in Kansas. I was introduced to it in Va. thought it would be hard to find in Ca but it was there.

As a child we would eat it like a hot cereal in a bowl.My father had it a a child so he thought we should too. I hated it....until I went to Italy and found polenta that has some cheese added to it and sometimes is poured out on a board and topped with cooked vegtables.

My mom made it with pork neck bones. She would boil the bones and us kids would pick off the meat then she would boil the cornmeal in the pork stock. Oh, it was soooo good. We would fry it in butter and put syrup on it. I have been wanting some for a long time but not can't find neck bones in the stores anymore. What memories!!!

I fix mine like you do. I live in the south and can't find it in the stores here. I buy it in Ohio when visiting and bring it home.

It is made the same way you make livermush only you use only corn meal and broth or water and seasoning (ie salt black pepper your choice). Add corn meal to boiling liquid, stirring until it thickens to the point it is hard to stir. Pour into a dish or loaf pan chill slice and fry.