1 Set an ungreased metal skillet over medium heat. Sift thin layer of cornmeal into skillet.
2 Fill a spray bottle with water and spray the cornmeal until it is moistened but not soaked.
3 Without touching the cornmeal mixture, let it cook slowly until water is halfway evaporated; immediately sift sugar over the top, if using.
5 Store in airtight container for up to 2 weeks
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