Fried Mush Recipe

Combine dry ingredients

In a medium saucepan or heavy-bottomed pot, whisk together the cornmeal, flour, salt, sugar, and baking powder until evenly combined.

Add milk and cook

Slowly pour the milk into the dry mixture while whisking to avoid lumps. Place the pan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and pulls away from the sides of the pan. This takes about 8–12 minutes. The texture should be like a thick polenta or firm porridge.

Finish mush

Once thickened, remove from heat and stir in the melted butter and the optional beaten egg (if using) until fully incorporated. Taste and adjust salt. Transfer the mush to a lightly buttered shallow dish or rimmed baking sheet and spread to an even thickness of about 1/2 to 3/4 inch (1.2–2 cm). Press smooth with a spatula. Let cool uncovered to room temperature, then refrigerate until fully firm, at least 1–2 hours (or up to overnight).

Slice the firmed mush

When the mush is firm, remove it from the refrigerator. Turn it out onto a cutting board and cut into slices or squares about 1/2-inch to 3/4-inch thick. Pat the slices dry with paper towels to remove any surface moisture — this helps achieve a crisp crust.

Heat the pan

In a large nonstick or cast-iron skillet, heat the vegetable oil and 1 tablespoon of butter over medium-high heat until shimmering and hot but not smoking (about 350–375°F if using a thermometer).

Fry the mush

Add the mush slices in a single layer without crowding. Fry until the bottoms are deep golden-brown and crisp, about 3–4 minutes. Flip carefully and add the remaining 1 tablespoon butter to the pan; fry the second side until equally golden and crisp, another 2–3 minutes. Adjust heat as needed so the exterior browns without burning before the center heats through.

Season

Transfer fried mush to a paper towel–lined plate and immediately sprinkle with a little salt and freshly ground black pepper to taste.

Serve

Serve hot with maple syrup or honey drizzled over the top for a sweet version, or serve plain or with a pat of butter and chopped parsley for a savory option. Suggested accompaniments: fried eggs, bacon, or sautéed greens.