Corn Mush
Ingredients
Directions
In a pot, bring boiling water to a boil (soft water is preferable).
Add salt to taste.
Slowly add cornmeal while stirring to prevent lumps.
Cook thoroughly until thickened.
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 with heat.
- Boiling water
- Hydrates the cornmeal so its starch can swell and thicken the mixture.
The step that matters
Slowly add cornmeal while stirring. Adding cornmeal gradually while stirring disperses the particles before the starch hydrates, preventing lumps that form when dry meal clumps in hot liquid.
“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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