Mush (cornmeal)
 | |
| Alternative names | Coosh |
|---|---|
| Type | Porridge or pudding |
| Place of origin | Mexico[1] |
| 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. Cornmeal mush is especially popular amongst Amish people as well as in parts of the Midwestern United States.[2] 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. Mostly used in hearty meals, mush is valued for its versatility and nourishment across cultures.
See also
[edit]
References
[edit]- ^ "Around the World in Cornmeal Mush".
- ^ Geographic, National (2016). Great American Eating Experiences: Local Specialties, Favorite Restaurants, Food Festivals, Diners, Roadside Stands, and More. National Geographic Books. ISBN 978-1-4262-1639-8.
- 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. |