Corn-meal Mush
Ingredients
Directions
Bring 3 pints of salted water to a boil in a large pot.
Gradually sprinkle in 1 pint of cornmeal while stirring.
Reduce heat and cook slowly for 1 to 2 hours, stirring occasionally.
Serve hot with milk or cream.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal
- Its starch thickens the boiling water into a smooth, spoonable mush as it cooks.
- Boiling water
- Hydrates the cornmeal so its starch can swell and gelatinise into a porridge.
The step that matters
Sprinkling in the cornmeal gradually while stirring. Cornmeal dropped in all at once clumps into lumps that hydrate unevenly on the outside. Sprinkling slowly and stirring disperses the grains so the starch thickens 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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