This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mclean Estate in Irving, Texas in 1982.



  1. Mix thoroughly the cornmeal, salt, baking powder and milk.
  2. Add to hot oil in hot skillet over high heat and let crust form.
  3. Give a good stir and lower heat to simmer.
  4. Cover and cook 15 minutes.
  5. Serve with milk and sugar as a cereal or with cane syrup and crisp bacon.
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