Traditional Corn Mush
Corn mush, a favorite dish of Benjamin Harrison, reflects the simple, hearty foods that were staples of his Midwestern upbringing. This versatile and comforting dish, made from cornmeal and water or milk, offers a taste of 19th-century American life and provides a connection to the values of simplicity and self-reliance that defined Harrison’s character.
Ingredients
- 1 cup cornmeal
- 4 cups water or milk
- 1/2 teaspoon salt
- Butter syrup, or gravy for serving
Instructions
Preparation:
- In a medium saucepan, bring 3 cups of water or milk to a boil. Stir in the salt.
Cooking the Mush:
- In a separate bowl, mix the remaining 1 cup of cold water or milk with the cornmeal to form a smooth slurry.
- Slowly pour the cornmeal mixture into the boiling water or milk, stirring constantly to prevent lumps from forming.
Simmering:
- Reduce the heat to low and continue to cook the corn mush, stirring frequently, for about 20-30 minutes, or until it thickens to your desired consistency.
Serving:
- Serve the corn mush hot with butter and syrup for a sweet breakfast treat, or with gravy for a savory option. It can also be poured into a loaf pan, chilled, and then sliced and fried for a delicious variation.
Video
Notes
Consistency Control:
- Adjusting the Thickness: If you prefer a thicker mush, reduce the amount of liquid slightly or cook it a bit longer. For a thinner consistency, add more water or milk during cooking.
- Sweet or Savory: Corn mush can be served in various ways—try it with molasses or honey for a sweet breakfast, or pair it with bacon and eggs for a hearty, savory start to the day.
- Fried Corn Mush: Leftover corn mush can be poured into a loaf pan, chilled until firm, and then sliced and fried in butter. This creates a delicious, crispy variation that pairs well with both sweet and savory toppings.