This is the basic, traditional recipe. You can also roast the cornmeal first. Add dried apricots and dried peaches for variation.
- 4 cups of water
- 1 tablespoon juniper ashes
- 1 cup blue cornmeal
- Burn juniper to get some ashes. It’s best if you burn a lot and have it at hand when needed. I only made a small amount for this recipe. You do have to clean whatever falls into the pan. I used a sifter. I will devote a blog just to making juniper ashes. From the amount I burnt (photo), I produced 3-4 tablespoons.
- Bring water to a boil in a saucepan. Add the juniper ashes. Whisk in the cornmeal slowly to prevent it from lumping. Lower the heat and stir the cornmeal for 15 minutes or until it tastes done (It will get smooth and firm). The coarser the meal, the longer it will take.
If you want a firmer mush, use less water. A firmer mush can be fried in chunks, not possible with a mush that contains too much water. You will have to experiment yourself, until you find the consistency that you prefer. I also add a pinch of salt, to spice it up. For a contemporary recipe see our fried blue corn mush recipe.
instruction on how to roast corn you’ll find here