Corn Mush with Maple Syrup
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.
Make the mush
In a pot, bring 4 cups of water to a boil.
Gradually stir in the cornmeal, whisking to prevent lumps.
Reduce heat and cook for about 15-20 minutes, stirring frequently until thickened.
Serve
Serve hot with maple syrup drizzled on top.
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
- Gelatinises as it cooks in water, thickening the liquid into a soft, porridge-like mush.
- Fat
- Adds richness and a smoother mouthfeel to the finished mush.
The step that matters
Stirring in the cornmeal gradually. Adding cornmeal slowly while whisking separates the particles so they hydrate evenly. Dumping it in at once clumps the starch on the outside of each grain, leaving lumps that stay hard inside.
“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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