Grandma Stover's old-fashioned cornmeal mush
water, brought to a slow boil.
cornmeal, yellow or white
butter the size of a walnut
Bring 3 cups water to a boil slow boil. Add salt.
Stir cormeal into 1 c. cold water until well blended.
Slowly pour the cornmeal mixture into the boiling water.
Cook over med to low heat until mixture begins to thicken, stirring constantly.
Add butter and contine to cook and stir - stirring less often, until you see the mush going "plop" in the pan. It should be very thick.
This can be cooled a bit and poured into 2 buttered loaf pans - about 3 in. deep. Let set up.
Put into the refrigerator to cool.
The next day, take out of pans and slice in 1 in. slices and roll in flour, dusting lightly.
Fry in a non-stick pan, lightly greased. Cook until the slice is hot inside and, hopefully, lightly brown.
Serve warm with syrup or eggs. Some people like it hot in a bowl, sweetened.