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Epicurious
Bon Appétit

Cornmeal Mush

Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.

Recipe information

  • Yield

    Serves 8

Ingredients

1 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 1/4-ounce can whole kernel corn, drained, liquid reserved
2 large eggs, beaten to blend

Preparation

  1. Step 1

    Preheat oven to 350°F. Combine cornmeal, sugar, salt and pepper in heavy large saucepan. Pour reserved corn liquid into large measuring cup. Add enough water to measure 2 3/4 cups; whisk mixture into cornmeal. Add corn. Using wooden spoon, stir over medium-high heat until mixture is thick and begins to boil, about 10 minutes. Cool to lukewarm, stirring occasionally, about 15 minutes. Mix in eggs. Spread in buttered 10-inch-diameter pie dish (or atop chili).

    Step 2

    Bake cornmeal mixture in dish until firm to touch, about 40 minutes. Let stand 10 minutes. Cut into wedges.

TagsCornmealFlourCornVegetableSideGluten FreeDairy FreeNut FreeVegetarianOven BakeSimmerBon Appétit
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