Cornmeal Mush
Ingredients
Directions
Prepare
Bring 2 pints of water to a boil in a kettle.
Cook
Gradually stir in 1 cup of cornmeal and 1 teaspoon of salt, sifting the meal through your fingers.
Cook on low heat for 1 to 2 hours, stirring often.
For a thicker consistency, add flour at the end if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the body of the mush as its starch swells and thickens in the hot water.
- Flour
- Adds extra body and thickness when stirred in at the end.
The step that matters
Gradually stir in the cornmeal. Adding the cornmeal slowly while the water is boiling and stirring keeps the starch granules dispersed, which prevents lumps from forming as they hydrate.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More cornmeal mush recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.