Boil 2 ¾ cups water.
Combine
- 1 cup cornmeal
- 1 cup cold water
- 1 teaspoon salt
- 1 teaspoon sugar
Gradually add to boiling water, stirring constantly. Cook until thick, stirring frequently. Cover, cook over low heat 10-15 minutes.
Pour into 7 ½ x 3 ¾ x 2 ¼ inch loaf pan. Cool, chill several hours or overnight in the refrigerator. Cut into ½ inch slices. Fry slowly in hot grease.
Serve with butter, sugar or syrup.
Marie
Neosho, Missouri
