There are a lot of regional breakfast foods, and some are more famous than others. Biscuits and gravy, for example, is one of those dishes you’ll find on almost every Southern breakfast table, but you can find it at some of the best brunch restaurants all across America. There are other foods that are barely heard of outside of a certain part of the United States: think scrapple, Taylor ham or migas. One of those foods is the Midwestern staple fried cornmeal mush.
Primarily found in Indiana and Ohio, fried cornmeal mush is exactly what it sounds like: fresh ground corn, water and salt. The simplicity of this food likens it to other regional cornmeal-based dishes like polenta and grits. What makes fried mush distinctive, however, is its firm texture and how it is prepared. If you slice it, pan fry it in butter until it’s golden crisp and then top it with some maple syrup, you have a breakfast staple that’s just as delicious as pancakes.
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