Skip to main content

Mom's Golden Fried Mush w/Sausage


It’s groovy how certain foods can trigger childhood memories…



Food brings forth strong emotions and seeing a favorite dish on a menu or hearing someone talk about a certain dish can transport us back to being young.  

That’s what fried cornmeal mush does for me…
When Mom or Grandma made it, it was a huge treat.  The aroma of it sizzling in the skillet was mouth watering.  

Hot from the skillet, placed on the plate with a dollop of butter and a swirl of maple syrup, it was heaven - delicious beyond words ~ and it still is to this day!
 



Mom usually served plain mush; meatless.  In later years, she started adding crumbled fried sausage to the batter, or maybe, crumbled fried bacon.  So many options…
If you’ve never experienced fried mush, I hope you give this a try!

Now, you tell me:  what is your favorite childhood food, what food brings back memories for you?  


Mom’s Golden Fried Cornmeal Mush
Printable recipe

Ingredients:

2¾ cups boiling water
1 teaspoon salt
1 cup cornmeal
1 cup cold water
1 pound pork sausage, fried and crumbled*
Vegetable oil or non-stick cooking spray
Flour for dredging

Method:

Mix cornmeal and 1 cup cold water. 
Gradually add to boiling water and salt, stirring constantly.
Add cooked crumbled sausage.
Cook, about 15-20 minutes, covered, on low heat until thick, stirring frequently.
Grease or spray loaf pan with non-stick cooking spray.
Refrigerate over-night.
Next morning, place small amount of oil in skillet.
Cut cornmeal loaf in slices.
Roll in flour and fry in oil until golden.  
Serve with butter and maple syrup or powdered sugar.
*Omit sausage, it’s delicious plain ~ or add fried crumbled bacon, that’s good also.



ENJOY!


Comments

  1. I remember as a child, listening to the radio at breakfast time. WMT in Cedar Rapids, Iowa. They always talked about fried mush for breakfast. I remember it well. I guess in a way, that is why I also love grits. Same family... My favorite childhood memory food would have to be my grandmother's rice pudding and also her German spaetzli.

    ReplyDelete
    Replies
    1. Radio is a wonderful thing at breakfast time. :-) Yes, to the grits also, although I never had eaten it until we moved to Louisville when I was in my teens. Spaetzil is great too! In fact, Bill and I just had it for lunch in Lake Geneva Monday. I can imagine how delicious it is homemade. Thanks for your memories, Susan!

      Delete
  2. I love how foods are tied to memories like this. Even the smells of them.
    Sometimes I walk back into my own kitchen and the room smells like
    my Mamam's kitchen (grandma). I love that.

    PS: Your post was in my feed this morning. No problems.

    ReplyDelete
    Replies
    1. Me too, Ivy! Food is one of the best ways to tie us to our past. It's great to be transported back to those days sometimes!

      Delete
  3. O.K., you asked for it! Brains and eggs. My aunt, who lived on a farm, made that quite often for us for lunch when we visited. We all loved it but grew up and got too sophisticated for the dish. Of course, where would I get brains? Whole Foods? Scrapple. Who knows what's in that but I'd order it in a heartbeat if it were on the menu.
    Pickled pigs feet. Enough said.

    The cornmeal mush looks delicious!

    Best,
    Bonnie

    ReplyDelete
    Replies
    1. Funny, Bonnie with the brains and eggs! My dad always cooked brains and loved it, but I seldom tried it. We lived on a farm, but now I'm wondering where they came from. Wish I had eaten it more and paid attention while he was cooking! I'm thinking they'd be available at our Italian butcher shop in town, seems they have everything. Hope you come across it someday soon. Pickled pigs feet, hmmmm, don't know about that. :-) Thanks for your memories!

      Delete
  4. I have never seen anything like this...looks so very delicious and comforting, Pam.

    ReplyDelete
  5. I can still remember my grandmother showing me how to make mush and how to tell when it was just the right consistency. I've never tried it with sausage or bacon, but it sounds delicious.

    ReplyDelete
    Replies
    1. Larry, that's good! Thankfully, mush is an easy thing to make, all it takes it patience to be ready to eat.

      Delete
  6. Hi Pam,
    What an interesting dish this is...I never had mush with or without meat, but it reminds me of Polenta...Looks good and easy...I love when food can bring us back to our own families and roots. Your words were lovely to hear...Being Italian I have many fond memories of many types of foods and dishes, but I do remember that when my brothers and I were not well, my mom would make us Pastina, with a little bit of eggs whisked in and grated cheese..It was thick not soupy and it went down so easy...I still love it today. Thanks for sharing and bringing back memories.... Have a great weekend...
    Dottie :)

    ReplyDelete
    Replies
    1. Thanks, Dottie! Yes, I would think mush and polenta are very close cousins. It sounds like you have a lot of good food memories, and the one you mention sounds good and tasty. It beats chicken soup, I bet! Thanks for sharing and reminiscing! Hope you have a great weekend!

      Delete
  7. Yes.. there definitely are dishes that remind childhood :)
    This looks like a nice comfort food..

    ReplyDelete
    Replies
    1. Thanks, Medeja! It is great comfort food!

      Delete
  8. Memories like this are precious, Pam. As far as I can remember, my mother never made cornmeal mush. What I remember are her long johns...lovely dough fried and topped with frosting.
    In Florida, we love grits...in fact, even when I lived in Michigan I looked forward to Howard Johnson's breakfasts, they always had grits!

    ReplyDelete
    Replies
    1. Oh, long johns! Lucky you, Barbara! I love grits too, but the only way to have them in this area is to make them yourself. I loved Howard Johnson's blackberry ice cream way back in the day! :-)

      Delete
  9. i've never seen this though it looks like something my grandma would've been making for my grandpa all the time! satisfying on every level. :)

    ReplyDelete
    Replies
    1. It is good, Grace! Maybe it's more of a midwest/northern thing. It's great fried!

      Delete
  10. Pam, It's been years since I've had corn meal mush! I always liked it too. However the only mush I've ever had came from a grocery store or in a restaurant. Never tried making it at home. I haven't been able to find corn meal mush down here in the south land. I've never had it with sausage in it but I do like the idea! Take Care, Big Daddy Dave

    ReplyDelete
    Replies
    1. Hi Dave! I'm guessing grits is the southern version of corn meal mush. :-) Hope you try it sometime with sausage, it's a wonderful thing! Take care

      Delete
  11. This reminds me of the fried grits that my mother would prepare for us. Our family loved it but your mother's version with sausage and syrup makes what we had very plain. :)

    ReplyDelete
    Replies
    1. Hi Karen! I've never had fried grits, sounds good to me. Thanks for the visit!

      Delete
  12. Great post, Pam! I've never had mush or grew up with grits but it sounds so good especially with the sausage. I remember Danish frikadellars and Kringle the most.

    ReplyDelete
    Replies
    1. Thanks, Susan! Oh, there's a lot of Kringle around here and southern Wisconsin! It was new to me when we moved here. It's the best pastry, love it!

      Delete
  13. I've never ever had mush but I've read about it all my life. Growing up in Maine, just finding cornmeal in the grocery store was a treat. I LOVE food memories like this.

    ReplyDelete
    Replies
    1. Hi Maureen! I love fried mush and evidently eating it drizzled with syrup, is a Midwestern thing. It's a wonderful thing that we all have great food memories!

      Delete
  14. Fried mush is good stuff! Love it. I more often eat it soft (with a ragu or something like that on top), but I love it fried for breakfast. Thanks!

    ReplyDelete
  15. Oh my. I remember on road trips down South eating this at the diners loaded with maple syrup. Now I am drooling, Pam!

    ReplyDelete
  16. It is amazing how childhood memories are so much connected with food! I love your mush and my most loved childhood meal is Greek chicken with potatoes, casserole! Its smell while baking is unbeatable!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews