Fried Mush
Ingredients
Directions
Make the base
Bring water to a boil in a pot.
Stir in cornmeal and salt, cooking until thickened.
Pour mixture into a greased dish and let it cool.
Fry and serve
Once set, cut into slices.
Fry slices in butter 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
- Thickens with boiling water into a firm mass that sets when cooled.
- Butter
- Fat for frying that browns the slices and adds rich flavor.
The step that matters
Cooling until set. The mush must cool fully so it firms up; slicing too early makes pieces fall apart in the pan.
“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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