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.

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Prep Time 5

Cook Time 30

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.

Serving Variations:

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.

Leftover Ideas:

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.