Childhood Favorite | Golden Fried Cornmeal Mush for Breakfast

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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.

sliced jaxon corn meal mush

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.

fried corn meal mush

Serve them up warm with butter and maple syrup!

golden fried cornmeal mush

P.S. Since I’m counting calories right now, this comes out around 400 calories (without butter).

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  1. says

    So THIS is what MUSH was on your meal planner. Ive seen it in stores before but had no clue how to cook/eat it. It looks yummy. Next time I see it Ill grab some and give it a try.

  2. Connie says

    You’re going to be shocked I have never heard of cornmeal mush either. However, when it is fried, it looks really comforting.

  3. says

    I’ve seen polenta in a tube, but not “mush” is that different? I’d never heard of it either :) It looks yummy though.

  4. says

    You know, I’ve never seen this in the grocery store either. I wonder if it is more regional? I have tried polenta but I’m not sure if I’ve even seen that in the store either. I always assumed you had to make it homemade.

  5. Marci says

    This is the first I have ever heard of or seen mush. Will have to see if our grocery stores carry it.

  6. Mary Beth Elderton says

    I’m from Louisiana and Southeast Texas, so I’m with you on the okra—yum! But this is the first I’ve heard about Fried Mush. My grandmother used to make something she called “Cornmeal Cakes.” I’ll bet this is similar. Wow–I haven’t thought of that in year! Thanks for a great memory and I am definitely going to look for this product!

  7. says

    Hmmm, I see how they named it mush lol. Now I’m intrigued even more and want to see if they even sell it around here. I’ve never heard or seen anything like that! Kinda reminds me of a hash brown. I wonder how it would be grated.

    • says

      It’s not solid enough to be grated, it would crumble. It’s so hard to describe it to someone that hasn’t had it before.

  8. says

    We used to have mush when I was a kid growing up in Indiana. I have never seen it out here, though, so it really my be a regional midwest thing. Haven’t thought about mush in forever – thanks for the memory!

  9. says

    Oh, it’s like polenta! Or at least it’s packaged like it and looks like it. Except you wouldn’t serve polenta sweet.

    I’m counting calories too. It’s so hard blogging about food and trying to lose weight at the same time! Sigh.

  10. says

    It makes me sad you’ve never had fried okra…yum! This is my first time hearing of mush — They don’t sell it here.

  11. says

    For years we’ve been making pancakes using the Jiffy Corn Muffin mix — following the recipe for pancakes that is on the side of the box, but — (gasp now!) we use heavy whipping cream instead of milk and allow the batter to “rest” for about 10 minutes before making the pancakes. Sadly, the Jiffy Corn Muffin mix is not Gluten Free, so, I have missed these (we’ve continued making them for my husband and kids)…this looks similar and A LOT easier! We’ll have to try it!

  12. says

    I grew up in Dayton, Ohio and our standard Sunday morning breakfast was Jaxon’s fried mush. My Mother would buy it from the store on Saturday and Sunday morning we had “fried mush” She friend it in Crisco Oil until each side was a little crispy. The a little paper towel to absorb the grease. Sprinkle with Brown Sugar and vola! Fried Mush. It was so, so, so good. I so missed it.

    This week I found some Polanti (Italian) and fixed it the same way – fried and served with brown sugar. Brought back so many memories. TAsted almost as good as Jaxon. Wish we had it in Arizona. Love it.

    My Mother would also buy Corn Meal ad there was a receipe on the back to make mush – Cook, pour into pan, refrigerate over night, slice and fry. I love fried Mush.