Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes (plus 2 hours chilling)
Cook Time: 20 minutes
Total Time: About 2 hours 35 minutes

Quick Ingredients

2 cups water
2 cups whole milk (or 2% milk)
1 tsp fine sea salt
2 tbsp unsalted butter
1 cup medium or fine yellow cornmeal
1/4 tsp black pepper (optional)
1/3 cup all-purpose flour
3 tbsp neutral oil or ghee (for frying)
1/2 cup apple butter, for serving

Do This

1. Grease an 8 x 8 inch baking dish. In a saucepan, bring water, milk, salt, and butter to a gentle simmer.
2. Whisk in cornmeal in a slow stream. Cook over low heat, stirring frequently, until very thick, 10–12 minutes. Season with pepper.
3. Spread hot cornmeal into the dish, smooth the top, cool to room temperature, then cover and chill until firm, at least 2 hours or overnight.
4. Turn chilled cornmeal out onto a board and cut into 8–12 slices or rectangles. Pat dry if needed.
5. Dredge each piece lightly in flour, shaking off excess.
6. Heat oil or ghee in a skillet over medium to medium-high heat. Pan-fry slices 3–4 minutes per side, until golden and crisp.
7. Serve hot with a generous smear of apple butter on the side or on top.

Why You’ll Love This Recipe

Transforms humble cornmeal into something crisp, creamy, and utterly comforting.
Make-ahead friendly: cook and chill the mush in advance, then fry when you are ready to eat.
The contrast of savory, buttery cornmeal cakes with sweet, spiced apple butter is cozy and satisfying.
Uses simple pantry staples and one saucepan, yet looks and tastes special enough for brunch or dessert.

Grocery List

Produce: None required (unless making homemade apple butter or adding optional fresh herbs).
Dairy: Whole milk (or 2% milk), unsalted butter.
Pantry: Yellow cornmeal, fine sea salt, black pepper, all-purpose flour, neutral oil or ghee, apple butter.

Full Ingredients

Cornmeal Mush

2 cups water
2 cups whole milk (or 2% milk for a slightly lighter version)
1 tsp fine sea salt
2 tbsp unsalted butter
1 cup medium or fine yellow cornmeal
1/4 tsp freshly ground black pepper (optional, but lovely with the sweet apple butter)

For Dredging & Frying

1/3 cup all-purpose flour (for a light, crisp coating)
3–4 tbsp neutral oil (such as canola, sunflower, or light olive oil) or ghee, for pan-frying

For Serving

1/2 cup apple butter, store-bought or homemade
Pinch of ground cinnamon or nutmeg (optional, to dust over the apple butter)
Flaky sea salt, to finish (optional but delicious)

Step-by-Step Instructions

Step 1: Prepare the pan and gather ingredients

Lightly grease an 8 x 8 inch (20 x 20 cm) square baking dish or similar-sized dish with a little butter or oil. This is where the hot cornmeal mush will set and chill, so make sure to get into the corners. Set the dish aside.

Measure out all your ingredients before you start cooking: water, milk, salt, butter, cornmeal, and pepper. Having everything ready makes it much easier to whisk the cornmeal in smoothly without lumps.

Step 2: Cook the cornmeal mush

In a medium, heavy-bottomed saucepan, combine the water, milk, and salt. Add the 2 tablespoons butter. Set the pan over medium heat and bring the mixture just to a gentle simmer, stirring occasionally to help the butter melt and to prevent scorching.

Once it is steaming and tiny bubbles appear around the edges, slowly pour in the 1 cup cornmeal in a thin, steady stream while whisking constantly. This helps prevent lumps. When all the cornmeal is added, switch to a sturdy wooden spoon or heatproof spatula.

Reduce the heat to low. Cook, stirring frequently and scraping the bottom and sides, until the mixture is very thick, smooth, and pulls away from the sides of the pan, 10–12 minutes. It should resemble very thick porridge or soft polenta. Stir in the black pepper, if using. Taste and adjust the salt if needed.

Step 3: Spread, cool, and chill the cornmeal

Immediately scrape the hot cornmeal mush into the greased baking dish. Use a spatula or the back of a spoon to spread it into an even layer about 3/4–1 inch thick, smoothing the top as best you can.

Let it cool at room temperature for 20–30 minutes, until no longer hot to the touch. Then cover the dish tightly with plastic wrap or foil and refrigerate until fully firm, at least 2 hours. For the best texture and easiest slicing, chill for 4 hours or overnight. This step can be done up to 2 days ahead.

Step 4: Slice and dredge the chilled mush

When you are ready to fry, remove the dish from the refrigerator. Run a thin knife around the edges to loosen, then invert the cornmeal slab onto a cutting board. If it does not release easily, tap the bottom or briefly warm the outside of the pan with your hands.

Cut the firm cornmeal into 8–12 pieces, depending on your preferred size: rectangles, squares, or even triangles all work well. Aim for pieces about 1 x 3 inches or 2 x 2 inches. If any moisture has collected on the surface, gently pat the slices dry with a paper towel so the coating adheres.

Place the 1/3 cup flour in a shallow dish or plate. Lightly dredge each piece in the flour, coating all sides, and shake off any excess. You want a very thin, even coating, not clumps.

Step 5: Pan-fry until golden and crisp

Heat 3 tablespoons oil or ghee in a large nonstick or well-seasoned cast iron skillet over medium to medium-high heat. The oil should shimmer but not smoke. To test, dip the edge of one slice into the pan; it should sizzle gently.

Add the coated cornmeal slices in a single layer, leaving a little space between them. Do not crowd the pan; cook in batches if needed. Fry for 3–4 minutes on the first side, without moving them too much, until deeply golden brown and crisp.

Carefully flip each slice with a thin spatula and cook the second side another 3–4 minutes, until equally golden and crisp. If the pan looks dry, add another tablespoon of oil as needed. Adjust heat as necessary to prevent burning; medium heat is usually plenty once the pan is hot.

Transfer the fried slices to a paper towel–lined plate or a wire rack set over a tray to drain briefly. Sprinkle lightly with flaky salt if desired.

Step 6: Plate and serve with apple butter

Spoon the apple butter into a small bowl for the table, or place a generous spoonful directly onto each serving plate. For a restaurant-style presentation, add a swipe of apple butter on the plate and lean the crisp cornmeal slices against it.

Dust the apple butter lightly with a pinch of ground cinnamon or nutmeg, if you like, to reinforce the warm spice flavor. Serve the pan-fried cornmeal mush hot, while the edges are crisp and the centers are still soft and creamy, with plenty of apple butter alongside for dipping or smearing on top.

Pro Tips

Stir, stir, stir: Frequent stirring while the cornmeal cooks prevents sticking and lumps and gives you that ultra-smooth, creamy center.
Chill thoroughly: If the mush is not fully cold and firm, it will be difficult to slice cleanly and may break apart in the pan.
Control the heat: Medium heat usually gives the best balance of deep golden color and a tender interior. If it browns too fast, lower the heat slightly.
Do not over-flour: A light dusting of flour is enough for a delicate, crisp crust. Too much flour can taste chalky and burn.
Serve immediately: These are at their best right out of the pan. If you need to hold them, keep them on a wire rack in a low oven (about 200°F / 95°C) for up to 20 minutes.

Variations

Cheesy cornmeal cakes: Stir 1/2 cup grated sharp cheddar or Parmesan into the hot cornmeal at the end of cooking for extra richness. This leans the dish more savory, which is delicious with the sweet apple butter.
Herb and pepper flakes: Add 1–2 teaspoons finely chopped fresh herbs (such as thyme, rosemary, or chives) and a pinch of red pepper flakes to the mush for a more complex flavor.
Cornmeal wedges for a crowd: Pour the mush into a round cake pan, chill, then cut into wedges instead of rectangles and fry as directed for a brunch-friendly presentation.

Storage & Make-Ahead

The cornmeal mush can be fully cooked, spread in the pan, and chilled up to 2 days in advance. Keep it tightly covered in the refrigerator until you are ready to slice and fry.

Leftover fried slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a lightly oiled skillet over medium heat, 2–3 minutes per side, until warmed through and crisp again. They can also be reheated in a 375°F (190°C) oven on a wire rack for 8–10 minutes.

Apple butter keeps well in the refrigerator for several weeks (check the jar for specifics). If it thickens when cold, you can warm a small portion gently before serving to make it more spoonable and aromatic.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including about 2 tbsp apple butter): about 340 calories, 15 g fat, 46 g carbohydrates, 3 g fiber, 6 g protein, 370 mg sodium. These numbers are estimates and will vary based on the exact products and amounts used.

Pan-Fried Cornmeal Mush with Spiced Apple Butter