Cornmeal Mush
Ingredients
Directions
Prepare
Bring water to a boil in a kettle.
Add salt to the boiling water.
Cook the mush
Gradually stir in cornmeal, sifting it through your fingers.
Cook on low heat for 1 to 2 hours, stirring often.
For a thicker consistency, mix cornmeal and salt with a little cold water to form a paste, then pour in boiling water.
Place in a double boiler and cook for 4 to 5 hours, adding more boiling water if needed.
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
- Provides the starch and body that thicken the water into a mush as it cooks.
The step that matters
Stirring in the cornmeal gradually. Adding cornmeal slowly while the water is boiling and stirring keeps the grains from clumping into lumps that stay dry inside. Cornmeal starch thickens as it hydrates and cooks.
“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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