Mush (cornmeal)

Mush (Cornmeal)

Mush is a type of cornmeal pudding which is usually boiled in water or milk. It is often allowed to set, or gel into a semi solid, then cut into flat squares or rectangles, and pan fried. Originating in the United States, it is commonly consumed in parts of the American South, the Midwest, and the Appalachian region.

History

The history of mush dates back to the Native Americans who first cultivated corn and used the ground meal to create versatile dishes like mush. The dish was adopted by early European settlers in America and has since become a traditional staple in many parts of the U.S.

Preparation

Mush is prepared by boiling cornmeal in water or milk until it reaches a porridge-like consistency. It is often seasoned with salt and pepper, and sometimes sweetened with sugar. The mush can be served immediately as a hot cereal, or it can be poured into a dish and allowed to cool and solidify. Once solid, the mush can be cut into squares or rectangles and fried in oil or butter until crispy.

Regional Variations

In the Southern United States, mush is often served with gravy or molasses. In the Midwest, it is commonly eaten with syrup or apple butter. In the Appalachian region, mush is frequently consumed for breakfast with sweet accompaniments like honey or brown sugar.

Nutritional Value

Mush made from cornmeal is a good source of carbohydrates. It also provides some protein, fiber, and a small amount of vitamins and minerals. However, it is not a complete protein source and should be paired with other protein-rich foods for a balanced diet.

See Also

• Polenta
• Grits
• Cornbread
• Hasty pudding