Corn Mush

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Ingredients 4 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

is usually made by sprinkling corn-meal into well-salted boiling water (a pint of corn-meal to three pints of water), and cooking it well.
But Harriet Plater (Mrs.
Filley’s most skillful cook) says that corn-meal mush is much lighter, and when fried for breakfast, browns better by cooking it as follows: “Put a quart of water on the fire to boil.
Stir a pint of cold milk, with one pint of corn-meal and one tea-spoonful of salt.
When the water boils, pour in the mixture gradually, stirring all well together.
Let it boil for half an hour, stirring often, to prevent it from burning.”