My grandmother made this 3 ingredient depression era staple for breakfast every winter morning. Cheap, filling, and incredibly crispy on the outside with a soft comforting center.

Scrape the thick cornmeal mush into the prepared pan, smoothing the top with a spatula. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until completely firm.

When you’re ready to fry, remove the chilled mush from the fridge. Run a knife around the edges and gently turn it out onto a cutting board. Slice into thick squares or rectangles, about 1/2 to 3/4 inch thick. Thicker slices stay softer in the center.
Heat a large skillet over medium heat and add enough oil or bacon grease to coat the bottom of the pan generously.
Once the oil is hot and shimmering, carefully lay the cornmeal squares in a single layer in the skillet, leaving a little space between each piece. Don’t crowd the pan; fry in batches if needed.

Fry the mush without moving it for 3–5 minutes per side, or until each piece is deep golden brown and very crispy on the outside, with a soft center. Adjust the heat as needed so they brown without burning.
Transfer the fried cornmeal mush to a paper towel–lined plate to drain briefly, then serve immediately while hot and steaming in the middle.

Variations & Tips

For extra flavor without adding more ingredients, cook the mush in half water and half leftover chicken broth if you have some on hand, or use the salted water version as written and finish with a small pat of butter on top when serving. If you like things a little richer, you can stir a spoonful of butter into the hot mush right before pouring it into the pan to chill. To make this more kid-friendly, serve with a drizzle of maple syrup or a sprinkle of sugar and cinnamon. For a savory twist, top the fried squares with grated cheese while they’re still in the pan so it melts, then serve with a fried egg. If you’re meal prepping, cook and chill a double batch of mush in a larger pan, slice, and keep the squares layered between parchment in the fridge for up to 3 days—just pan-fry what you need in the morning. Leftover fried pieces reheat well in a dry skillet over medium heat until crisp again.