1 cup corn meal
2 qts. boiling water
1 tsp. salt
Moisten corn meal with a little cold water and stir into the salted
boiling water. Cook over slow fire, stirring often, for 45 minutes.
(Most of the corn meal sold today has been processed to cook much
faster, so follow the directions.) Pour the hot corn meal into a greased
loaf pan or glass baking dish. Let stand, uncovered, until cold and
firm. Cut into slices, dip in flour and fry in hot fat until browned.
Serve with syrup.
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