Amish Cornmeal Mush Recipe (with two ways to serve!)

This easy cornmeal mush is both filling and comforting. The recipe comes together quickly and will make serving breakfast a breeze!

Cornmeal mush is one of those hearty comfort foods you’d eat at Grandma’s house. Not only is it quick and easy to make, but it’s also very budget-friendly! My favorite thing about mush is that I can make it once, but we can eat it for breakfast twice. I like to serve it as a thick porridge after it has cooked, then fry it in 1-inch slices for breakfast the next day.

My family frequently gets tired of eating eggs for breakfast every day. This old fashioned dish is a great way to serve them a hearty home-cooked meal without having to use eggs!

The first time I tried cornmeal mush was in my mother-in-law’s kitchen. She didn’t have a recipe but measured the ingredients with her heart. After some trial and error, I settled on a recipe that tastes as similar to hers as possible. Made with only a few simple ingredients, this has quickly become one of my family’s favorite dishes!

Fun Fact:

Cornmeal mush comes from the Indigenous people of Mesoamerica, who called it maize.

To make the cornmeal mush you need a few simple ingredients.

Check the recipe card at the bottom of this post for full ingredient amounts.

Ingredients:

Cornmeal – I used roasted cornmeal, but yellow cornmeal works as well.

Salt – brings out the flavors.

Cold water – keeps the cornmeal from clumping.

Milk – Adds a level of creaminess.

Make the cornmeal mush:

Bring the water to a boil in a heavy-bottomed pot. 

In a medium bowl, whisk together the cornmeal and salt. Add the milk and stir to combine.

Pour the mixture into the boiling water and bring back to a boil, stirring constantly. 

Once the mixture starts to boil, reduce the heat to low and simmer for 15 minutes, stirring frequently. As the mush cooks, it will begin to thicken and stick to the bottom of the pot if it’s not stirred often.

Serve the mush with a generous pat of butter, a splash of milk, and your favorite sweetener. We like to eat ours with fresh fruit and a drizzle of real maple syrup. If the mush is too hot and my family is impatiently waiting to eat, I add some frozen fruit to help cool it down faster. 

To make fried cornmeal mush:

Once the mush has cooked, let it cool slightly before pouring it into a loaf pan lined with plastic wrap. Let it cool to room temperature. 

Cover and refrigerate 4 hours or overnight. If the mush sits too long, the liquid will start to seep out of the loaf, resulting in a soft loaf that can’t be sliced. If this happens, add milk or water to your desired consistency and reheat the mush in the microwave or stovetop. Serve warm as porridge.

Remove the loaf of cornmeal mush from the fridge and from the pan. This will make slicing easier.

Slice the solidified mush into 1/4 – 1-inch slices based on your personal preference. A thin slice will be crispy, while a thicker slice will be crispy on the outside and creamy on the inside.

Place butter in a cast iron skillet or your favorite frying pan and heat over medium heat.

Carefully place a few slices of mush into the pan, being careful not to over-crowd it. Cover the pan with a splatter screen. I don’t recommend using a lid, as that will make the mush soggy instead of crispy. 

Fry on medium heat for 3-5 minutes on the first side, then flip and fry until golden brown on the next side.

Serve immediately with a drizzle of maple syrup or honey.

Variations:

 Make this a savory dish by adding bacon bits or ham and topping with an over-easy egg. 

Cornmeal mush is gluten-free if the cornmeal is certified gluten-free.

Add some raisins for added flavor and sweetness.

For a dairy free version, use almond milk.

How to store:

Store cooked mush in the fridge for up to a week.

Cornmeal mush is an excellent addition to a stash of freezer meals. After the mush is cooked and has cooled, place it in a freezer-safe container and store frozen for up to 3 months.