Corn Mush
Ingredients
Directions
Mix together cornmeal, white flour, and warm water until smooth.
Slowly pour the mixture into boiling water while stirring constantly. Ensure the water continues to boil during the process.
Cook in a double boiler for 3 to 4 hours.
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 bulk of the mush and thickens into a soft, starchy porridge as it cooks.
- White flour
- Adds extra starch that helps the mush thicken smoothly and hold its body.
The step that matters
Pouring the batter into boiling water. Adding the cornmeal mixture slowly while stirring constantly keeps it from clumping into lumps. Keeping the water boiling helps the starch gelatinize evenly so the mush thickens smoothly.
“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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