Navajo Blue Corn Mush
A smooth, lightly sweet porridge made from ground blue corn meal simmered with water, traditionally eaten for breakfast or served alongside savory dishes. Blue corn holds deep ceremonial and everyday significance among the Navajo and neighboring tribes.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 2
- carbs
- 32
- protein
- 4
- calories
- 160
Instructions
- 1
Whisk the blue corn meal into 1 cup cold water. Mix until smooth with no lumps.
- 2
Add the remaining 3 cups water and salt to a saucepan. Bring the liquid to a boil.
- 3
Slowly whisk the smooth cornmeal paste into the boiling water.
- 4
Lower the heat to low. Simmer and stir often for 15-20 minutes until thick and smooth.
- 5
Take the pan off the heat. Stir in the honey if using.
- 6
Spoon into bowls and serve warm.
Chef's tips
Whisk the blue corn meal into cold water before heating so it stays smooth and lump-free.
Storage
Refrigerate up to 3 days.
Reheating
Reheat on the stovetop over low heat, whisking in a little water to loosen.
Common mistakes to avoid
- •Adding dry cornmeal straight into boiling water, which creates stubborn lumps
- •Not cooking long enough, which leaves a raw and gritty texture
Serving suggestions
Cooked Navajo Blue Corn Mush?
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