Native American Hopi Blue Corn Mush "Savory Way"
Ingredients
Directions
Make the mush
Bring water to a boil in a saucepan, add salt to taste, and whisk in the cornmeal.
Lower the heat and stir the cornmeal for 10 minutes or until it tastes done.
Set and fry
Pour the cooked cereal onto a cookie sheet or into a bread pan and set it aside to cool until firm; once cooled, slice into pieces for frying.
Fry the slices in butter or oil in a nonstick pan until lightly crisped on both sides.
Sprinkle a little red chili or paprika on top just before serving.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Blue cornmeal
- Forms the thick porridge base and, once cooled, the firm slices that hold their shape when fried.
- Water
- Hydrates the cornmeal so it cooks into a smooth, spoonable mush.
The step that matters
Stirring the cornmeal as it cooks. Cornmeal can settle and scorch on the bottom of the pan or form lumps if not stirred steadily while the heat is low. Stirring keeps the starch evenly hydrated and gelatinized, giving a smooth mush that sets firm enough to slice.
“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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