Plain Corn Mush
Ingredients
Directions
Sift the cornmeal.
In a kettle, bring hot water to a boil and add coarse sea salt to taste.
Gradually sift in the cornmeal, stirring continuously until the mixture is moderately thick.
Cook for at least 30 minutes, stirring often to keep the mush smooth.
Serve with butter or cream.
Recipe from a historical cookbook (Internet Archive).
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.
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