Corn' Mush
Ingredients
Directions
Prepare
Bring 1 quart of water to a boil in a pot.
In a separate bowl, mix 1 pint of cold milk, 1 pint of cornmeal, and 1 teaspoon of salt.
Cook
Once the water is boiling, gradually pour in the cornmeal mixture while stirring continuously.
Let it boil for 1 hour, stirring often.
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 mush as its starch swells and gelatinizes in boiling water.
- Milk
- Adds richness and softness, and its proteins and sugars contribute to flavor and browning.
- Water
- Hydrates the cornmeal so its starch can swell and thicken during boiling.
The step that matters
Pouring in the cornmeal mixture. Adding the cornmeal gradually while stirring constantly keeps it from clumping into lumps as it hits the hot water. Starch granules need to be dispersed before they swell evenly.
“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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