Confederate cush
| Origin | |
|---|---|
| Alternative name(s) | slosh, coosh, kush, cornmeal hash |
| Place of origin | United States |
| Region or state | Southern United States |
| Details | |
| Course served | Main course / Side dish |
| Type | hash, hotcake or stew |
| Serving temperature | Warm |
| Main ingredient(s) | salt pork, bacon, cornmeal mush, cubed beef |
| Variations | meatless |
Confederate cush is a dish that became popular during the American Civil War. Also known as cornmeal hash.
Origin
The dish likely originated in the Southern United States sometime shortly after the start of the American Civil War.[1] The name is likely a corruption of couche, related to the Cajun dish couche-couche (fried cornmeal mush).[2]
Popularity
The dish became popular during the American Civil War among the Confederate Army, due to the minimal amount of preparation needed to prepare it and the few ingredients required.[3][4]
Preparation
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..chop up a small quantity of fat bacon into a frying pan, get the grease all out of it, put in a quart of water, when it boils crumble in cold corn bread and stir until dry, and you are ready for a dinner of ‘CUSH.’
— Texas Sergeant William W. Heartsill, October 1863[4]
Though it was usually served with the water cooked out, in the form of hash, sometimes it was served as a stew, with flour as a substitute for the cornmeal.[5] When corn pone went sour, it was often used in place of cornmeal.[6]
References
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