A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This is eaten cold or hot, with milk or with butter and syrup or sugar, or with meat and gravy, the same as potatoes or rice.
Preserved exactly as written in the original source
Put two quarts of water into a clean dinner-pot or stew-pan, cover it and let it become boiling hot over the fire
Add a tablespoonful of salt, take off the light scum from the top
Take a handful of the meal with the left hand and a pudding-stick in the right, then with the stick, stir the water around and by degrees let fall the meal
When one handful is exhausted, refill it; continue to stir and add meal until it is as thick as you can stir easily, or until the stick will stand in it
Stir it awhile longer; let the fire be gentle
When it is sufficiently cooked, which will be in half an hour, it will bubble or puff up
Turn it into a deep basin
Modern guidance to help you succeed with this vintage recipe
Gradually adding cornmeal to boiling water while stirring constantly prevents clumping by coating individual starch granules before they can stick together. The extended cooking time allows cornmeal's starch granules to fully gelatinize—they absorb water, swell, and burst, releasing amylose that thickens the mixture into a smooth, creamy porridge. The gentle heat and continuous stirring prevent scorching while ensuring even hydration throughout.
Cornmeal mush can be made up to 3 days ahead. Pour into a greased loaf pan or basin, cool completely, then cover and refrigerate. Once firm, it can be sliced and pan-fried in butter until golden and crispy on both sides—a traditional preparation for leftover mush.
Store cooled mush in an airtight container in the refrigerator for up to 5 days. Reheat gently with additional water or milk to restore creamy consistency, or slice cold mush and fry in butter or oil over medium heat until crispy, 3-4 minutes per side.
AI-generated tips from Chef Cecil's culinary database
Cornmeal mush can be made up to 3 days ahead. Pour into a greased loaf pan or basin, cool completely, then cover and refrigerate. Once firm, it can be sliced and pan-fried in butter until golden and crispy on both sides—a traditional preparation for leftover mush.
Store cooled mush in an airtight container in the refrigerator for up to 5 days. Reheat gently with additional water or milk to restore creamy consistency, or slice cold mush and fry in butter or oil over medium heat until crispy, 3-4 minutes per side.
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