Mush Corn Cakes
Ingredients
Directions
Make the dough
Scald the cornmeal with boiling water.
Add a pinch of salt and mix to form a soft dough.
Shape and fry
Shape the dough into small cakes.
Fry the cakes in hot grease until golden brown.
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 dough's structure; scalding hydrates its starch so it becomes pliable and holds its shape.
The step that matters
Frying in hot grease. If the grease is not hot enough, the cakes absorb excess fat and turn greasy and pale rather than crisping and browning on the outside.
“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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