Fried Cornmeal Mush, or Fried Hominy
Ingredients
Directions
Prepare
Pack cornmeal or hominy mush into a greased one-pound baking pan or small bread pan.
Cool and cover the packed mush.
Cut into thin slices.
Fry
Sauté the slices slowly until crisp and dry.
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 or hominy mush
- Sets into a firm block when cooled, so it can be sliced and then crisped in fat.
- Butter
- Greases the pan so the packed mush releases cleanly, and adds fat for browning.
The step that matters
Sauté the slices slowly until crisp and dry. Slow frying over moderate heat drives off surface moisture gradually, so the slices crisp through and brown evenly. High heat can scorch the outside while the inside stays soft.
“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.
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