Fried Mush with Cracklings
Ingredients
Directions
Make the mush
Mix cornmeal and flour together.
Sift the mixture into boiling salted water.
Cook over direct heat until thickened.
Finish over hot water or in a slow cooker.
Stir in the cracklings.
Stir in a little cheese before molding (optional).
Mold and fry
Mold the mush in a dish moistened with cold water.
Let stand until solid.
Cut the solid mush.
Fry the pieces as you would ordinary mush.
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
- Yellow cornmeal
- Forms the main body of the mush and sets firm as it cools.
- Flour
- Adds body and helps the mush hold together when molded and cut.
- Cracklings
- Add crisp, savory pieces and rich fat flavor throughout the mush.
The step that matters
Sifting the mixture into boiling water. Sifting the cornmeal and flour in slowly, while stirring, keeps lumps from forming. Dumping it in at once makes lumps that stay in the finished mush.
“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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