Indian Meal Mush
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Bring 4 cups of water to a boil in a pot.
Stir in 1 teaspoon of salt.
Gradually add 1 cup of cornmeal, stirring constantly to prevent lumps.
Reduce heat and cook for 15-20 minutes, stirring frequently until thickened.
Serve hot with milk.
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 swells and gelatinises in hot water.
- Water
- Hydrates the cornmeal so its starch can swell and thicken the porridge.
The step that matters
Adding the cornmeal. Cornmeal dumped in at once clumps into lumps that stay dry inside. Adding it gradually while stirring constantly lets each grain hydrate separately, giving a smooth, even 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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