Cornmeal porridge, chilled overnight, sliced into slabs, and fried until the edges crackle. That’s fried mush, and in parts of Ohio it still shows up on breakfast menus like it never left.
The idea sounds almost too simple to be good. Yet the best versions land crisp on the outside and soft in the middle.
Add a pour of syrup, and you get sweet, salty, and toasty in one forkful. Some kitchens pan-fry it, and at least one deep-fries it…