Made in Dayton: Jaxon Mush
Mush: It's a country favorite dish, often served pan-fried and drenched in maple syrup. Once a staple in the corn belt, it remains a cuisine consumed all over the world. But for almost 100 years, the major distributor of mush has been right here in Dayton.
Made in Dayton: Jaxon Mush
Mush: It's a country favorite dish, often served pan-fried and drenched in maple syrup. Once a staple in the corn belt, it remains a cuisine consumed all over the world. But for almost 100 years, the major distributor of mush has been right here in Dayton, at Jaxon Corn Meal Mush.
The company started in 1896 in the Indianapolis kitchen of one Cyrus Jackson. He and his family would prepare the corn meal product in their home and then travel by horse and buggy to local stores, where they would sell it.
As its popularity grew, he enlisted the help of his three sons, beginning the family tradition of the company. Five generations of Jacksons have been involved in mush making over the company's 116-year history.
"We all started as kids working in the business through the summer and on weekends, it was our father and us, maybe one or two other people," said Lonn Jackson, one of the owners of the business today. "My dad pretty much worked here his whole life; my brother has worked here his whole life."
Lonn Jackson, began working for the company in 1973 after graduating from Ohio State University, joining his Barry brother who began in 1967 after graduating from University of Dayton. Their father retired shortly thereafter, and they worked alongside their mother Dorothy Jackson.
Lonn Jackson noted the business split among several brothers, with the company originally selling relish, coleslaw and other products, as mush was sold only in the wintertime.
"Years ago there were a lot of people that made cornmeal mush, in the Corn Belt there were a lot of manufacturers. Very few make it today." He said. "What sets us apart is we're pretty much the only company that specializes in mush. A lot of the others only do it on the side."
Matt Jackson joined the company in 2001, bringing new changes and a younger perspective for the company. Under him, the company has recently added a website and a Facebook page to reach out to customers.
"There are many people that have no idea it's made in Dayton, but the company actually moved here in the 1920's," Lonn Jackson said.
Below are pictured some of the recipes you can print at the Jaxon Mush Website. If you have your own tasty dish, you can submit your recipe for publishing on their new website!
The success of Jaxon Corn Meal Mush has moved the company into the private label business, sometimes making mush under other companies' labels.
"This is all we do. My brother and I have made only mush since the mid 1970s," said Lonn, "We're a small company that has found our niche making mush, that is all we do. I think we make more mush than pretty much anybody else out there."
Visit the new Jaxon Mush Website, and like them on Facebook!
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