Corn Mush
Ingredients
Directions
In a large pot, bring 4 cups of boiling water to a boil.
Add salt to taste.
Slowly whisk in 1 cup of cornmeal to prevent lumps.
Cook thoroughly, stirring frequently, until thickened.
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
- Starch that thickens the boiling water into a soft, spoonable mush as it cooks.
The step that matters
Whisking in the cornmeal slowly. Adding cornmeal gradually into boiling water keeps the grains separated so they hydrate evenly, preventing lumps. Dumping it in at once causes clumps with dry centers that are hard to smooth out.
“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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