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Fried Corn Mush

A dish of sliced corn mush fried until crisp, optionally coated with flour, egg, and crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Fried Corn Mush

Ingredients

Directions

  1. Cut the cold mush into slices about ¼ inch thick.

  2. Fry the slices in a little hot fat until brown and crisp.

  3. Alternatively, sprinkle the slices with flour and fry.

  4. Or dip each slice in salted beaten egg, then in bread or cracker crumbs, and fry until brown.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + breadtop 25% of all pairs
    Smell alikelow
    Cooked together10,383 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold mush
Forms the body of the dish, setting firm when chilled and crisping when fried.
Flour
Dries the surface of the slices so they brown and crisp in the fat.
Salted beaten egg
Coats the slices so the crumbs adhere and form a golden crust.
Bread or cracker crumbs
Forms an outer layer that browns and crisps during frying.

The step that matters

Fry in hot fat until brown. The fat must be hot enough to crisp the surface quickly. If it is too cool, the slices absorb oil and turn greasy instead of crisp and golden.

“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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