Fried Mush
Ingredients
Directions
Make the mush
Bring water to a boil and add salt to taste.
Slowly stir in enough cornmeal to create a thick mush.
Fry and serve
Heat lard in a skillet.
Drop spoonfuls of mush into the skillet, spreading each into a cake.
Brown on both sides and serve immediately.
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 and sets into firm cakes as it cools and fries.
- Lard
- Conducts heat in the skillet and browns the cakes' surfaces through frying.
The step that matters
Spreading the mush cakes in the hot lard. Mush that is too thick or too loose may not hold its shape or brown evenly. Gelatinized starch sets as it cools, so the cakes should be spread to an even thickness and fried while the lard is hot enough to form a crust.
“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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