Boy this brings back memories, mom used to make t his when we were kids havent had it in 40 years, she would fry it in cast iron pan in bacon drippings for breakfast on cold Iowa winter mornings thanks for posting this
I love fried mush. My grandmother used to fry this back in the 50s. She made it just like you did. We would eat is with just some melted butter with salt and pepper. Syrup is fine too. Thanks for the video.
My grandmother, who was born in the Midwest circa 1906, used to make this for our family. It was delicious. She served it with butter and maple syrup. My earliest recollection of eating it was about 1963. Sometimes, she would flavor it with garlic powder -- which, even with the garlic flavoring, was also delicious with maple syrup (I know, that sounds strange -- but it wasn't)! I can never recall my mother making it, though. Thank you for the recipe . . . and the wonderful memories it conjured up for me! [For this very recipe, I have subscribed to your channel -- and clicked on the Notification Bell (specifying "All" notifications for your channel)].
Thank you for following my page! My father was in college and my mother worked as a nurse aide, so money was not plentiful. Cornmeal mush was cheap to make and filled us up!
One of my uncles told me he didnt really care for corn meal mush for breakfast but he did very much look forward to the fried left overs the next morning.
I have been making fried mush for over 60 years. There is no need to butter the container for cooling and it has never stuck. I slice mine 9/32" to 5/16" thick for best results. I then douse with homemade maple syrup.
My mom use to make this, we always ate it fried thin and crispy with just salt and pepper.
We cut ours thin and fry it slowly until it gets slightly browned. My hubby eats his with syrup on it.
Boy this brings back memories, mom used to make t his when we were kids havent had it in 40 years, she would fry it in cast iron pan in bacon drippings for breakfast on cold Iowa winter mornings thanks for posting this
Sounds just like the way we had it…..and it was cheap to make!
@@scottscott8230 if you know, you know!
I love fried mush. My grandmother used to fry this back in the 50s. She made it just like you did. We would eat is with just some melted butter with salt and pepper. Syrup is fine too. Thanks for the video.
My grandmother, who was born in the Midwest circa 1906, used to make this for our family. It was delicious. She served it with butter and maple syrup. My earliest recollection of eating it was about 1963. Sometimes, she would flavor it with garlic powder -- which, even with the garlic flavoring, was also delicious with maple syrup (I know, that sounds strange -- but it wasn't)! I can never recall my mother making it, though. Thank you for the recipe . . . and the wonderful memories it conjured up for me! [For this very recipe, I have subscribed to your channel -- and clicked on the Notification Bell (specifying "All" notifications for your channel)].
Thank you for following my page! My father was in college and my mother worked as a nurse aide, so money was not plentiful. Cornmeal mush was cheap to make and filled us up!
I have never ate this, but I think I would like it. I would probably put butter on mine. Have a nice weekend. ❤
butter AND syrup... brings back memories...thank you🙂
I have had an interest in making cornmeal mush. Sounds like a depression era recipe.
I believe it is. Both of our families grew up eating it. It’s sure simple to make & little cost.
A lifelong favorite breakfast food, fried crispy and some mushy, with butter and Real Maple Syrup! My Absolute favorite breakfast food!
Thank you for the recipe.
Best recipe I've seen for mush thank you for sharing
My mom used to make this. She called the hot cereal type version mush and the sliced fried version corn pone. Great memories!!
Thank you for the lesson I love mush but they stopped selling it here in Indiana, thank you thank you
Nicely done. Thank you!
my Mom fried it in bacon grease and we ate it just like it came outta the pan. haven`t had it in years. gonna give this recipe a try pretty soon.
@@JackFlaps I’m sure the bacon grease gives it a great taste!
One of my uncles told me he didnt really care for corn meal mush for breakfast but he did very much look forward to the fried left overs the next morning.
It is good for you.💚
I have been making fried mush for over 60 years. There is no need to butter the container for cooling and it has never stuck. I slice mine 9/32" to 5/16" thick for best results. I then douse with homemade maple syrup.
@@lynnlehman1208 I’m glad that works for you!
I love the fried mush on occasion. I have mine with fried eggs, bacon or sausage.
@@allenpost3616 I don’t care for it but my husband and boys like it fried slowly until it has a thin crust. They eat it with warm syrup on it.
Can you make less or do you have to boil the six cups and make it like that
You can cut the recipe in 1/2
You’re a good wife. Im currently cooking mush.
How long you got to keep it in the refrigerator
Just until it’s chilled & solid enough to cut in slices
Does it freeze well?
We’ve never frozen it so I’m not sure.
Thank you so much for your video Debbie! Do you think I could use your recipe to make corn chips if I were to roll out the slices into thinner pieces?
I’m not sure! I’ve never done that.
@@deliciousbydebbie4435 Thanks Debbie! I think I'm going to give it a go 🌻
@@Splendid123456789 let me know how it works!
I make mine w/ 2 cups of water butter. &s-p to taste
In Missouri & now Texas, we just like butter, salt & pepper●
I wish it was low calorie❤
Fried mush with cracklings is a cheap plate that punches way above it's weight class.