Combine cornmeal, salt
and cold water in a 2 quart saucepan over medium heat.
While stirring, gradually
pour the boiling water into the saucepan. Bring to a boil, stirring constantly.
Quickly reduce heat to
low medium, cover with a lid and cook about 5 minutes more.
Turn into a well greased
8x4 inch loaf pan, cool slightly, and cover.
To cook: have a fair
amount of hot grease or oil in a skillet. Carefully turn the now solid
mass of cornmeal out onto a cutting board and cut into ý inch thick slices.
You may find it easier to slice if you wipe the knife blade with an oily
piece of paper towel between slices.
Turn once in plain flour,
and place in the skillet over medium heat to cook, about 10 minutes per
side or until golden brown.
This is eaten plain,
or with milk gravy, or with a little butter and Sorghum Molasses or Maple
Syrup. This also goes well with beef or pork roast and brown gravy.
Makes about 12 slices.
recipe from www.inmamaskitchen.com
to southern breakfast more corn recipes