Grandma’s Cornmeal Mush

This recipe cooks into a thick cornmeal porridge. Serve it in a bowl with milk and sugar or pour the warm mush into a loaf pan or let it cool completely, cut it into squares and fry it in oil.

Serves: 8Hands-on: 5 minutesTotal: 4 hours 35 minutesDifficulty: Easy

Serves: 8


  • 2 cups yellow cornmeal
  • 8 cups water
  • 1 tsp. salt
  • 4 Tbsp. butter, divided


  • Add cornmeal, water, salt, and 2 tablespoons butter to a 4-quart slow cooker. Cover and cook on low heat for 4 hours.
  • Stir in remaining 2 tablespoons of butter and allow the mush to cool for at least 30 minutes.