Fried mush

I have not had this in years. Good stuff with a little butter and maple syrup. Not sure if any restaurants sell this or if you can bu it in the grocery.

I think what you are talking about is also commonly called Scrapple. We used to eat it all the time when I was younger. We'd roll it in a bit of flour and then fry it. I never liked syrup on mine, I'd put ketchup on it instead.

Not sure about resturants serving it, but we can get it in grocery stores here in South Carolina, so it must be available in grocery stores in other areas.

Hmm, I may be wrong but I dont think this is scrapple. This sounds to me like fried cornmush. I used to have it served with Karo syrup.

It's not scrapple. I love scrapple, but that's made with pig parts. Mush is just cornmeal and water. It's like polenta.

I used to know a guy who made it and let it "set up" in a coffee can. Slide it out and slice it into half inch slices, fry it, then serve with syrup.

The Bob Evan's chain used to serve it. I don't know if they are still in business or not. You can also get it at Aunt Martha's Pancake House in Springfield, MO. I'm sure it's available at places in the south, but I never see it on any menus in Texas.

http://www.inmamaskitchen.com/RECIPES/RECIPES/breakfast/Cornmeal_Mush.html

Hey, look what I found!

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=10252

OK, my mistake, I see now. I guess the mush part threw me off, since scrapple is much like liver mush. So it's cornmeal mush. My grandmother used to do someting similar to leftover cold grits. She'd cut them in slices and quickly fry them.

Livermush? Did I hear livermush?

Somewhere, Ort. Carlton's ears are burning....

Wheres Ort when ya need him?
Calling ORT!!!!!!!!!!!!!!!!!!!
Can you hear me?

Fried cornmeal mush!

Please, I only eat fried polenta.

My grandma used to make cream mush. Different substance though. Kind of a thick warm cornstarch pastry cream with butter, cinnamon and sugar...

Cornmeal mush. My dad used to love the stuff. (Iowa farming folk early 1900's) Thick cornmeal with syrup or the fried scrapple thing. Yum.

April

Do you dip yours in flour before frying or just slice and fry?

I LOVE fried mush. I just slice it thin, fry it crispy in a little oil & butter, drain on paper towel, salt & pepper, and wa la! Sometimes I dip it in syrup & sometimes not. Bob Evans still serves it and theirs is good too.

In our local markets they sell 'tubes' of Mush ready to slice and fry, much like the pork sausage packages. When in the mood for a PA Breakfast we'll get some Scrapple and a tube of Mush and serve that with eggs. Pretty heavy food unless you are an Amish Farmer needing to pull a plow until noon or so. Me? I usually find a chair for a morning nap after a breakfast like that !

quote:

Originally posted by Ashphalt

Fried cornmeal mush!

Please, I only eat fried polenta.

I love fried mush, with a little garlic and a small piece of cheese melted over it.

This was in one of my grandmother's breakfasts. Fried mush, fried scrapple, fried potatos, fried eggs; in the summer, fried ripe tomatos. Fried bacon or ham. Maybe pancakes -- griddle, not fried.

Syrup on the mush and pankakes; ketchup on the scrapple, potatos and eggs. Tomatos on white toast.

She was from a farm in northwest PA.