Corn Mush
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Bring 4 quarts of fresh water to a boil in a kettle.
Add coarse sea salt to taste.
Make the mush
Slowly stir in 1.5 quarts of cornmeal, letting it sift through your fingers.
Once the mixture is thick enough to be stirred with one hand, transfer it to a pan or leave it in the kettle.
Bake
Bake in a 350°F (175°C) oven for 1 hour until thoroughly cooked.
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 sets in hot water.
The step that matters
Stirring in the cornmeal slowly. Adding cornmeal slowly, letting it sift through the fingers, spreads the granules out so they hydrate separately instead of clumping into lumps that stay dry inside.
“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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