Cornmeal Mush (or pudding)

This is more like pudding than a typical mush. When I eat this I really miss my dad. It takes me back to the kitchen table in Logandale, the sun is streaming in the windows and dad is moving about the kitchen getting toast and pomegranate jelly to go with the mush. The orange juice drink was generally served with this.

From Grandpa Bert Whitney

Serves about 3

2 cups cold water

½ tsp salt

½ cup cornmeal (I store my cornmeal in the freezer to keep it fresh)

2 egg whites

½ tsp vanilla

Pour water and salt into saucepan. Sprinkle cornmeal a little at a time into water and salt stirring in each addition until smooth. Cook on medium high heat stirring constantly until mush thickens and boils. Turn off the heat and cover, leaving it on the burner to keep it hot.

The consistency is pretty thick after cooking

In a separate bowl, beat egg whites until stiff. Add hot mush a spoonful at a time, mixing after each addition. The hot mush cooks the egg whites as it is stirred in. Stir in the vanilla and serve hot with canned milk and sugar (white or brown).

Add cooked mush to egg whites

Ready to serve