Michael, All Y’all,
Livermush is a product similar to scrapple or goetta that graces store shelves and restaurant menus in North and South Carolina, extreme northeastern Georgia (where I live: but I have to scrounge to find it!), and extreme southern central Virginia. It is made of hog liver, corn meal, and spices. The center of its production is Shelby, North Carolina, where 17 brands are available.
A slightly different product is sold under the name "liver pudding" – just a tad richer, it seems to me. Another variant is that in South Carolina, liver pudding contains rice as an adjunct instead of corn meal.
A few people call it "liver mush," dutifully raising its name to two-word status. To me, it just isn’t that fancy a food. I wish I could cut me some off a loaf and eat it right about now.
Viscerally, Ort. Carlton in Athens, Georgia.