📝 About This Recipe
Experience the rustic charm of American heritage with this velvety, low-sodium cornmeal mush. This comforting breakfast staple transforms humble stone-ground corn into a creamy, golden porridge that highlights the natural sweetness of the grain. Topped with fragrant wildflower honey and warm spices, it offers a deeply satisfying start to the day without the need for added salt.
🥗 Ingredients
The Mush Base
- 1 cup Yellow cornmeal (stone-ground preferred for texture)
- 1 cup Cold water (for the initial slurry)
- 3 cups Boiling water (freshly boiled)
- 2 tablespoons Unsalted butter (adds richness without sodium)
Flavor Infusions
- 1 teaspoon Pure vanilla extract (enhances natural sweetness)
- 1/2 teaspoon Ground cinnamon (warmth and depth)
- 1/8 teaspoon Ground nutmeg (freshly grated if possible)
Toppings and Garnishes
- 4 tablespoons Wildflower honey (or to taste)
- 1/2 cup Fresh blueberries (rinsed and dried)
- 1/4 cup Toasted pecans (unsalted and chopped)
- 1/2 cup Whole milk or almond milk (for drizzling over the top)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, bring 3 cups of water to a rolling boil over high heat.
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2
While the water is coming to a boil, place the 1 cup of cornmeal in a small mixing bowl.
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3
Whisk 1 cup of cold water into the cornmeal to create a smooth slurry; this essential step prevents lumps from forming when it hits the hot water.
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4
Once the water in the saucepan is boiling, reduce the heat to medium-low.
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5
Slowly pour the cornmeal slurry into the boiling water, whisking constantly and vigorously to ensure a perfectly smooth consistency.
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6
Continue to whisk until the mixture begins to thicken and bubbles gently, usually about 2-3 minutes.
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7
Cover the pot with a tight-fitting lid and reduce the heat to the lowest setting.
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8
Simmer the mush for 20-25 minutes, stirring every 5 minutes with a wooden spoon to prevent the bottom from scorching.
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9
The mush is ready when it is thick, creamy, and the grains of cornmeal are tender to the bite.
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10
Remove the pot from the heat and stir in the unsalted butter, vanilla extract, cinnamon, and nutmeg until fully incorporated.
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11
Ladle the warm mush into four individual serving bowls.
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12
Drizzle each bowl with 1 tablespoon of wildflower honey while the mush is still piping hot.
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13
Top with fresh blueberries and toasted pecans for a delightful contrast in texture.
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14
Serve immediately with a splash of cold milk or cream around the edges of the bowl.
💡 Chef's Tips
Use stone-ground cornmeal for the best texture; highly processed degerminated meal lacks the soul of this dish. If the mush becomes too thick during simmering, whisk in an extra splash of boiling water to reach your desired consistency. Toasting the pecans in a dry pan for 3 minutes before serving unlocks a depth of flavor that compensates for the lack of salt. For a different flavor profile, swap the honey for pure maple syrup or agave nectar. Leftover mush can be poured into a loaf pan, chilled, sliced, and pan-fried in unsalted butter the next morning.
🍽️ Serving Suggestions
Pair with a hot cup of low-acid coffee or a floral herbal tea like chamomile. Serve alongside a bowl of sliced seasonal stone fruits like peaches or plums. Add a side of soft-scrambled eggs (prepared without salt) for extra protein. A glass of fresh-pressed orange juice provides a bright acidity that cuts through the creamy cornmeal. For a brunch spread, serve with unsalted turkey bacon or homemade low-sodium sausage patties.