Ingredients:
6 cups boiling water
1 teaspoon salt
1 cup yellow cornmeal
4 tablespoons flour
Directions:
Bring the water to a rapid boil in a heavy covered pot.
Add the salt and slowly add the meal to the boiling water, stirring all the time.
I like to use a wire whisk for this.
Continue stirring until the cornmeal thickens, about 5 minutes.
Turn the heat down low and cover the pot.
Continue to simmer lightly, stirring the pudding several times for 30 minutes more.
Add the 4 tablespoons flour to the mixture.
Whip it in, in a hurry.
Pour the mush into an oiled loaf pan and chill overnight.
In the morning slice the cold mush 1/4-inch thick and fry in oil, butter, bacon fat or a mixture of the same.
Fry it slowly until it takes on a golden and crunchy crust.
This will take some time, 15 minutes or so on each side.
*Flour the slices before frying–they’ll brown evenly and taste wonderful!
Serve with butter and maple syrup.
Servings: 4-5
Time preparation: 35 min.
Time total: 65 min.