Corn Mush
Ingredients
Directions
Bring 4 quarts of fresh water to a boil in a kettle and add salt to taste.
Once boiling, slowly stir in 1½ quarts of cornmeal, letting it sift through your fingers to prevent lumps.
Stir until the mixture is thick enough to be stirred with one hand.
Transfer the mixture to the oven in the kettle or a pan and bake for 1 hour until thoroughly cooked.
Allow to cool; it can be fried when cold.
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 gelatinizes in boiling water.
The step that matters
Stirring the cornmeal into boiling water. Adding cornmeal slowly while stirring, letting it sift through the fingers, separates the grains so they hydrate evenly. Dumping it in at once forms lumps that stay dry in the centre.
“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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