Mush (cornmeal)
 | This article includes a list of references, related reading, or external links, but its sources remain unclear because it lacks inline citations. (September 2014) |
 | |
| Alternative names | Coosh |
|---|---|
| Type | Porridge or pudding |
| Main ingredients | Cornmeal, water or milk |
Mush is a type of cornmeal pudding (or porridge) which is usually boiled in water or milk. It is often allowed to set, or gel into a semisolid, then cut into flat squares or rectangles, and pan fried. Usage is especially common in the eastern and southeastern United States. It is customary in the midwestern United States to eat it with maple syrup or molasses. In Eastern Europe, milk is poured over the meal once served and cooled down, rather than being boiled in it. Cornmeal mush is often consumed in Latin America and Africa.
See also
[edit]
References
[edit]- Fussell, Betty Harper (1992). The Story of Corn. New York: Knopf. p. 231. ISBN 0-394-57805-8.
- "American Civil War Recipes and Cooking". AmericanCivilWar.com. 15 May 2009. Retrieved 2009-07-16.
- Willie Crawford (17 December 2002). "More Soulful Recipes". The Chitterling Site. Archived from the original on 3 January 2010. Retrieved 2009-07-15.
 | This American cuisine–related article is a stub. You can help Wikipedia by expanding it. |