Cornmeal Porridge (Cornmeal Mush)

5 from 3 votes

Cornmeal porridge made just like my Grandma did when we stayed out at her farm. Cheap and easy to make, it's a sweet, filling breakfast!

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings:

Calories: 153kcal

In a large saucepan, bring 3 cups of water to a boil.
In a small bowl, mix together the cornmeal, one cup of water and the salt.
Slowly pour the cornmeal/milk mixture into the boiling water, whisking constantly to avoid clumps.
Bring it to a low boil then reduce the heat to low.
Cook, stirring constantly, for 5-8 minutes until the mixture has thickened to your desired consistency. This will depend on the type of cornmeal you used in the recipe, finer ground cornmeal will cook faster, and coarser cornmeal will take longer. taste test to make sure the cornmeal isn't crunchy still.
Remove and place into serving bowls immediately - it starts to gel fast once it cools.
Top with brown sugar and milk to serve.

Cook time will depend on how coarse your cornmeal is. The finer the cornmeal, the faster it will cook, and vice versa.