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I grew up eating Fried Mush for breakfast.

My grandmother would take a solid block of corn meal mush and slice it.

Then she dipped it in an egg and milk mixture.

After that it was rolled in crushed corn flakes and fried in butter.

This was served on a plate with maple syrup.

We seem to have been the only family that ever ate it this way. ??

When I would mention fried mush to anyone they would go

Anybody else ever had this wonderful comfort food ?

YES!!!!!!!!!!!!!!!!

I grew up on "Corn Meal Mush"..... maw would buy it in the store. I make my own.

Cool it, slice it and fry in bacon grease..... great with fried eggs.

Never coated or dipped it, though.

I'm guessing that it's GERMAN.

My best friend in Ohio grew up with it, too. Both of us are German/Austrian.

I'll shoot you an easy, easy recipe if you'd like.

Do send a recipe , I am gonna love this forum as I have many old recipes to share and love to get new ones.

I personally, being biased, think that Midwestern and Southern cooks are the BEST in our country.

Just afraid the younger generation is going to think all food comes in boxes.

Will do!

(To this day, I REFUSE to order a restaurant meal that comes on a "bed of Polenta"..... peasant food.)

Har, on a cruise ship ... one dish featured Polenta. Sorry to say I had not heard mush referred to that way.

When I was told by the server what it was, I said mush ? " Mush served with fish ? "

Didn't realize if you gave it a fancier name and a new sauce, it became haute cuisine !

I grew up in the mountains of eastern Kentucky and we also ate it fried with butter and syrup on it. My grandma liked hers with molasses. My older brother had to be different...he ate his with lots of salt and pepper..and ketchup:eek:

Corn Meal Mush

1 Cup[ Yellow Cornmeal
3/4 Cup Cold Water
1/2 teaspoon Salt
2 1/4 Cups Boiling Water

Spray heavy 1 1/2 quart saucepan with non-stick spray.

Stir cornmeal, cold water and salt. Gradually add boiling water.

Cook over high, til mixture boils.

Reduce to Medium-Low. Cook up to 15 minutes, or until "cornmeal pulls from side when stirred". (I put that in quotes, because NEVER seen it happen).

Stop stirring and crank to high for 30 second, then invert pan into your greased loaf pan.

Refrigerate overnight....

YUMMY!

I grew up in Pennsylvania Dutch(think German) country and corn meal mush was a staple. I always thought it was because it was during the depression and was a cheap meal. My grandmother would fry it in butter and serve it with maple syrup or sometimes a fried egg. Delicious. We also ate a lot of scrapple, which again I thought of as a cheap meal. Sliced thin and cooked crisp, it was as good as bacon with fried eggs and hash browns.

While I did not grow up on it I like it. Recently I had some stone ground grits left in my slow cooker insert that I refrigerated. ( use 1 cup grits and 3 cups liquid in a mini one. Put it on Friday night when I go to bed and have fresh grits for Saturday morning). I cut them in cubes, floured them and deep fat fried them. They looked kinda sorta like brabant potatoes. Crispy crust and soft interior. Very good