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This might make me a grandma, but I am obsessed with cornmeal mush! There is just something so comforting and simple about it. It is creamy, fulfilling and and warms me up from the inside out.
I’m writing this post 5 days before Christmas so I’m in a Christmas frame of mind. I think I might even make this for Christmas breakfast this year! So whether you’re a kid from 1 to 92, this breakfast recipe is for you! It might make you feel like you are 92, but you’ll also melt for it’s warm and simple goodness. And some things are worth melting for! Thanks, Olaf, for that one!
Don’t just limit yourself to breakfast either! This recipe makes a great lunch or quick and simple dinner!
Table of Contents
What is Cornmeal Mush?
Picture the porridge from Goldilocks and the three bears, and that is cornmeal mush! At least that’s what I always picture. Cornmeal mush is a Southern meal that combines cornmeal with water or milk. It simmers together on the stove until it is creamy and delicious. If you are familiar with Cream of Wheat, it is similar to that in consistency, but it uses corn instead of wheat.
Ingredients for Cornmeal Mush
You only need 3 ingredients for this home cooked comfort, and it’s great for breakfast, lunch or dinner. Here is all you need:
- Milk – you can use any type of milk (whole, 2%, 1%, fat free) or you can even use water if you prefer, but milk is my favorite
- Cornmeal – the base of the mush
- Salt – adds flavor
- Toppings – feel free to make this dish your own with the toppings, see suggestions below.
The measurements for each ingredients can be found in the recipe card below. The recipe can also be saved or printed there.
How to Make Cornmeal Mush
It’s a very simple process that begins bringing some of the milk to a boil. Be careful to not let it burn. In a separate bowl, you combine more milk with the cornmeal and salt until it is smooth. Then you pour the milk and cornmeal mixture into the boiling milk whisking constantly. Turn the heat down to the low and stir everything together until the mush thickens.
Toppings for Cornmeal Mush
Serve the cornmeal mush with a drizzle of cream, honey, or maple syrup. You could add berries or chopped nuts or bananas. You can really add whatever toppings you love.
Is Cornmeal Mush the Same as Grits?
Grits is a type of cornmeal mush but the grind on the cornmeal is a little more coarse. Grits are often served savory with cheese and salt and pepper. Although grits can be served sweet on occasion.
Is Cornmeal Mush Gluten Free?
Cornmeal on its own is gluten free so as long as everything add to it or on top of it is gluten free, then you are good to go! This recipe is gluten free.
Storing, Reheating and Freezing Cornmeal
Cornmeal mush will keep in the refrigerator for quite some time. I’ve stretched it for more than a week and it has still be perfect! Store it in an airtight container.
I just reheat individual servings in the microwave. If you have a lot of leftovers and are feeding a crowd, warm it up on the stove over medium heat until warmed through. You might need to add a little extra milk to keep it from drying out.
I wouldn’t recommend freezing it. With the dairy in it, I don’t think it would thaw well, and cornmeal tends to release a little bit of water over time causing separation.
Move over Goldilocks, this porridge is all mine! Cornmeal mush is creamy, comforting and just about the easiest breakfast recipe you could ever make! And don’t you just need a warm breakfast every now and then?! This is my favorite!
More Warm and Comforting Breakfast Recipes
- Apple Pie Slow Cooker Oatmeal
- Cheesy Southern Grits
- Cinnamon Roll Oatmeal
- Peaches and Cream Steel Cut Oats
- Buttermilk Pancakes
- Breakfast Bagel Sandwich
- Hash Brown Sausage Casserole
How to Make Cornmeal Mush Video
Cornmeal Mush
Ingredients
- 4 Cups Milk, divided
- 1 Cup Cornmeal
- 1/2 teaspoon Salt
- Toppings of Choice
Instructions
- Heat 3 cups of milk until boiling.4 Cups Milk
- Meanwhile, mix the 1 cup remaining milk with the cornmeal and salt in a bowl until smooth. While stirring the milk, gently pour the cornmeal mixture into the boiling milk.4 Cups Milk, 1 Cup Cornmeal, 1/2 teaspoon Salt
- Turn to low and stir until cooked to desired thickness.
- Serve with a little cream, honey, maple syrup or whatever you love!Toppings of Choice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love this recipe! My grandpa always made it with water, but I was just wondering if it would work with milk to add protein. Just what I was looking for! Thanks!! (Note: Grits are made from hominy.)
Hey Carman! I hope you enjoy this one!!