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cornmeal mush with a dollop of cream and edible rose petals

Cornmeal Mush Recipe

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes

Ingredients
  

  • 4 cups water
  • 1 cup cornmeal
  • ½ teaspoon salt

To serve for each bowl:

  • 1 knob butter
  • 1 teaspoon honey
  • 2-3 edible rose petals optional
  • dollop of whipped cream optional
  • sliced bananas optional

Instructions
 

  • Pour three cups of water into a pot and bring to the boil over moderate heat.
  • Add ½ a teaspoon of salt to the boiling water.
    Adding salt to boiling water for cornmeal mush
  • In a jug mix 1 cup of cornmeal with 1 cup of cold water until you have a smooth paste – make sure there are no lumps. It is important that the water is cold to ensure the cornmeal doesn’t clump.
    Cornmeal mixed with cold water
  • Slowly, stirring all the time, pour the contents of the jug into the boiling water and mix to a smooth consistency.
    Cornmeal mush being stirred
  • When bubbles start erupting like mini volcanoes, which will happen within a minute or so (watch out they can burn if the droplets of mush jump up and touch your skin), reduce the heat immediately to very low.
  • Put the lid on and leave to cook for around 20 minutes checking now and again to make sure the mush does not catch on the bottom. Be sharp about reducing the heat as the mush can burn quickly and that burnt smell will permeate the whole pot.
  • If you prefer a thicker mush then reduce the water or add extra corn meal to alter the consistency.
  • Serve cornmeal mush in a bowl topped with a savory stew, or on its own with a little milk and sugar, or a blob of butter, whipped cream, some berries, sliced bananas and/or maple syrup or honey.
    Cornmeal mush with butter and honey

Notes

Photos above: Jeanie Beales