In all the years I’ve been eating fried mush, it never occurred to me that it wasn’t a common breakfast food for everyone else. When I was chatting about food on Facebook one of my friends asked the question, “what is mush?” … color me stunned! What is mush? You mean you’ve never heard of it?
Oddly, a few days later the same thing happened to me when someone suggested I use okra in one of my recipes. Okra? Umm… never had it. I’m not even sure I’ve seen it.
So something so common and normal in my diet may just be a new experience for someone else and I wanted to share it. The best way I can begin to describe cornmeal mush is that it’s like cornbread, pancakes and waffles all mixed up together to make a tasty little side dish. Just like pancakes or waffles, you top it with butter and maple syrup.
To make this breakfast recipe, you just need a tube of Jaxon Corn Meal Mush. Sometimes I find it by the refrigerated cheeses and breakfast potatoes and other times I find it in the dairy section. It all depends on the store.
Cut off about 2 inches and then cut that into 6 slices. How thick or thin you cut it is up to you. I like it so the outside is crispy but there’s still a thin layer of soft mush on the inside.
Dust both sides of the slices of mush with flour and fry them in a quarter inch of vegetable shortening until each side is golden and crispy. I never time it but I’d say 5 – 10 minutes on each side.
Serve them up warm with butter and maple syrup!
P.S. Since I’m counting calories right now, this comes out around 400 calories (without butter).