Breakfast · 25 min · american

Fried Cornmeal Mush with Maple

This is the kind of American breakfast you’ll make on repeat — fine cornmeal and water, 25 minutes, big payoff. It is weeknight cooking that still hits your targets — 2 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Fine cornmeal
• 2 cups Water
• 2 tbsp Maple syrup
• 1 tbsp Coconut oil
• 1/2 tsp Salt

Steps

1. Bring the 2 cups of water and the salt to a boil in a medium saucepan over high heat.
2. Whisk the cornmeal in in a thin, steady stream, stirring constantly to prevent lumps; drop the heat to low.
3. Cook for 10-12 minutes, stirring often and scraping the bottom, until the mush is very thick and pulls away from the sides of the pan when you stir.
4. Scrape the hot mush into a small loaf pan, smooth the top, and refrigerate for at least 1 hour (or overnight) until completely firm and sliceable.
5. Unmold the chilled mush and slice it into 1/2-inch-thick slices — a wet knife cuts cleanly without dragging.
6. Heat the coconut oil in a large cast-iron skillet over medium-high heat until it shimmers; fry the slices for 3-4 minutes per side, until deeply crisp and golden brown with lacy edges.
7. Drain briefly on paper towels and serve hot with the warm maple syrup poured over.

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