Cornmeal Mush Recipe (not fried) – How to Make Cornmeal Mush

While many recipes call for fried cornmeal mush, this particular Cornmeal Mush Recipe is not fried. Instead, this old fashioned mush recipe is a thick porridge topped with sugar and milk and eaten with a spoon.

Cornmeal Mush Recipe (not fried mush)

Before boxed cereals graced the tables of the Midwest for breakfast, adults and children alike ate a different type of cereal.

Yellow cornmeal was cooked in a mixture of water and milk to form a “mush”.  When doused with either sugar, maple syrup, milk or cream, it becomes a delectable breakfast option has withstood the test of time.

I found this recipe for old-fashioned cornmeal mush in Recipes from an American Farm, a wonderful treasure of Midwestern recipes. It reminded me of my sweet grandmother who introduced me to mush so many years ago when I was a child.

Amish Cornmeal Mush Recipe

You may have tried Fried Cornmeal Mush at a local breakfast joint (Bob Evan’s for one). That’s where Grandma and I ate it. Most often, you’ll find the cornmeal mush made into a golden brown loaf, sliced thin and fried until crispy. If you are interested in a recipe for fried cornmeal mush, we have you covered. You will love our Old-Fashioned Fried Cornmeal Mush recipe.

Many times, I’ve found Amish Cornmeal Mush already made into loaves in the refrigerated section of Amish grocery stores or bulk good stores found in the Midwest. In that case, all you need to do is slice and fry. You can even find it sometimes in your local grocery store. It’s usually in the refrigerated section near the canned biscuits.

Ingredient List for Cornmeal Mush (not fried)

Water

Milk

Yellow Cornmeal

Salt (pinch)

Optional Toppings for Cornmeal Mush

Butter

Milk

Cream

Half and Half

Maple Syrup

Pancake Syrup (homemade pancake syrup recipe)

Granulated Sugar

Brown Sugar

Honey

How to Make Cornmeal Mush

Step by Step Instructions

1. Bring water, yellow cornmeal and salt to a boil in a medium-sized saucepan.
2. Meanwhile, combine cold water and yellow cornmeal in a separate bowl.
3. Once boiling, add cornmeal mixture, stirring constantly until it returns in a boil.
4. Lower heat, and let simmer for approximately 30 minutes partially covered to prevent splattering. Stir occasionally.
5. Spoon into bowls, and top or drizzle with desired toppings – milk, cream, sugar, maple syrup, honey or butter.

Storage Intructions

Let leftovers cool. Transfer to an airtight container, and store in the fridge.

For the full recipe steps and ingredient amounts for Amish cornmeal mush, scroll to the recipe card at the bottom of this post. 

Recipe FAQs

• This cornmeal mush recipe is not fried. Instead, it is spooned into bowls and served with a spoon like a cereal.
• I love how inexpensive cornmeal mush is. Stock up on yellow cornmeal at a bulk grocery store for extra savings.
• As the cornmeal mush simmers on the stove, it will splatter everywhere, so it is best to partially cover the saucepan with a lid to prevent a big mess.
• Top with whatever toppings you choose. The options are endless including sugar, brown sugar, maple syrup, honey, butter, pancake syrup, etc.
• Our Old-Fashioned Fried Cornmeal Mush recipe is another great option.
• Use leftover yellow cornmeal in these amazing old fashioned cornbread muffins.
• Check out our Amazon Store for our favorite pantry essentials.

Recipe Variations

• Make this savory, by topping with fried bacon pieces, ground pork sausage or serve topped with sausage gravy. Sprinkle fresh herbs over top as a garnish.
• A drizzle of maple syrup is super tasty, however, any type of sweetener will work.
• Melt butter right over the top.

Vintage Breakfast Recipes

Egg and Sausage Breakfast Casserole

Old-Fashioned Boiled Raisin Cake with Brown Sugar Frosting

Homemade Hot Cocoa Recipe (Bulk)

Pancake Syrup from Scratch 

Easy Swedish Oatmeal Pancakes 

Old Fashioned Waffle Recipe