Amish Cornmeal Mush Recipe

Amish Cornmeal Mush Recipe

Cornmeal mush is an old-school dish made by simply cooking cornmeal in boiling water, milk, or stock. The cooked cornmeal mixture turns from a porridge to a pudding-like consistency, depending on how long you let it set. Typically enjoyed as breakfast and sometimes as a side dish, cornmeal mush is a versatile meal that can be served as hot porridge or even turned into cornmeal pancakes or fried mush. This Amish fried cornmeal mush recipe is made with only six simple ingredients that you probably already have at home. Serve it with raisins and maple syrup for a comforting sweet breakfast or have it savory with brown gravy on the side.

Tips on Making Cornmeal Mush

You’ll never go back to packaged cornmeal mush once you see how easy it is to make this delightful cornmeal dish at home. Here are the best tips on how to make cornmeal mush so that you can perfect them every time:

  • Mix it well so that there will be no clumps in the final product.
  • Always grease the pan to make sure that the cornmeal mush comes out fully. Alternatively, if you don’t have cooking spray, you can use parchment paper or cling wrap to line the pan.
  • Make it creamy by replacing some or all of the chicken broth with milk.
  • Add other delicious ingredients to the cornmeal mush like cheese, eggs, fried bacon bits, jalapenos, or sausage, for instance. Mix these additional ingredients in while simmering the mush or add them as toppings after frying.
  • For more delicious toppings, you can go from as simple as butter and brown sugar or add a depth of flavor with a sprinkle of cinnamon or apple pie spice.

Make a quick and easy breakfast with this old-fashioned fried cornmeal mush recipe and enjoy it with your favorite syrup or rich gravy.

Prep: 10 mins
Rest: 8 hrs
Cook: 30 mins
Total: 8 hrs 40 mins


  • 3 cups chicken broth, or vegetable
  • ¾ cup water, cold
  • 1 cup cornmeal
  • salt, to season
  • cooking spray
  • 2 tbsp unsalted butter, melted

To Serve:

  • maple syrup, or sausage gravy, apple butter, tomato gravy


  1. Grease an 8-inch loaf tin with cooking spray and set aside.

  2. In a soup pot or deep skillet, bring the chicken broth to a boil.

  3. While waiting, combine the cold water and cornmeal in a mixing bowl until it forms a paste.

  4. Once the broth boils, add the cornmeal paste and mix to combine.

  5. Reduce to low heat, and simmer the cornmeal for roughly 20 minutes, stirring frequently. The cornmeal is cooked once there is no grainy taste.

  6. Once the cornmeal is cooked, season with salt, then mix to combine.

  7. Transfer to a greased loaf tin, cover, then store in a chilled area until set (preferably overnight).

  8. Once the cornmeal is set, remove it from the loaf tin. Cut the cornmeal into thin slices.

  9. Heat up melted butter in a skillet, then fry the mush until crispy and golden brown on both sides.

  10. Serve with your choice of sauce. Enjoy!


  • Sugar: 1g
  • :
  • Calcium: 16mg
  • Calories: 212kcal
  • Carbohydrates: 30g
  • Cholesterol: 15mg
  • Fat: 8g
  • Fiber: 4g
  • Iron: 2mg
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Potassium: 271mg
  • Protein: 5g
  • Saturated Fat: 4g
  • Sodium: 650mg
  • Trans Fat: 1g
  • Vitamin A: 178IU
  • Vitamin C: 12mg
Nutrition Disclaimer
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Frequently Asked Questions

Is polenta and cornmeal mush the same thing?

Polenta and cornmeal mush are both dried ground corn. The difference is the grind size. Polenta has a bigger and coarser grind than cornmeal. As a result, when cooked, polenta is chunkier and visibly coarser, while cornmeal turns into a fine smooth homogeneous mixture.

What is the difference between grits and cornmeal mush?

Both of them are fine ground corn, but using different kinds of corn. Cornmeal mush is made from yellow corn, while grits are made from white corn called hominy.

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Using only six widely available ingredients, making a delicious and hearty breakfast has never been this easy. Make this recipe for cornmeal mush today and let us know what you think about it.
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