Fried Mush and Molasses
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the pudding
Bring water to a boil in a pot.
Stir in salt and gradually add cornmeal, whisking to prevent lumps.
Cook over low heat, stirring constantly, until thickened (about 10 minutes).
Pour mixture into a greased dish and let it cool.
Fry and serve
Once set, cut into slices and fry in butter until golden brown.
Serve warm with molasses drizzled on top.
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 thick body of the pudding as its starch swells and sets when cooked in water.
- Molasses
- Adds sweetness and a deep, slightly bitter flavour that contrasts with the savoury corn base.
- Butter (in the method)
- Adds fat for frying, helping the slices brown and develop a golden, crisp surface.
The step that matters
Whisk the cornmeal into the boiling water gradually. Adding cornmeal slowly while whisking separates the grains so they hydrate evenly, preventing lumps. Starch clumps form when dry meal hits hot water all at once.
“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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