Put meaty bones and onions in water with salt and cook until the meat falls from the bones. Remove and strain the broth. If not two quarts of broth, add chicken stock or more water. Pick slightly cooled meat from bones and chop if pieces are large.
Bring broth to a rolling boil, and slowly stir in the corn meal with a whisk, and cook until the mixture thickens, like regular mush. Taste for saltyness.
Add the meat and more salt if needed, and the pepper. Simmer to heat through. Pour into a Pam sprayed loaf pan. When it has cooled, cover and refrigerate.