- Cooking Time:
- Difficulty: easy
- Combine cornmeal and cold water. Gradually pour into the salted boiling water. Reduce heat and cook until the mush is very thick.
- Pour cooked corn meal into loaf pan which has been rinsed with cold water. Cool.
- Cover and chill until thoroughly cold and firm. Unmold; cut into slices 1/2 inch thick.
- Dip each slice in flour and fry in oil, butter, or bacon fat until both sides are golden brown.
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