Maple Walnuts
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Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This historic cornmeal mush cake relies on the gelatinization of cornmeal starches in hot liquid, creating a tender, custard-like interior. The hot mush partially cooks the eggs on contact, creating structure, while the lard adds richness and helps achieve a golden crust on the griddle. The combination of cornmeal's starch and egg proteins forms a stable matrix that holds together during cooking.
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Pour the hot mush into the batter, stirring it well
Bake on a griddle
The cornmeal mush can be prepared up to 1 day ahead and stored covered in the refrigerator. Reheat gently with a splash of water or milk, stirring constantly, until steaming hot and pourable before incorporating into the batter. The batter itself should be made fresh and cooked immediately.
Store cooked mush cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes on a griddle over medium-low heat for 2-3 minutes per side, or wrap in foil and warm in a 300°F oven for 10 minutes. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
