- Moisten the cornmeal with a little water and stir into the boiling water.
- Cook over a low heat, for 45 minutes, stirring often. Most of the cornmeal sold today has been processed to cook much faster, so follow the directions.
- Pour the hot cornmeal into a greased (I use a "Pam" type product) loaf pan or glass baking dish and let stand, uncovered, until cold and firm. (Can be refrigerated over night)
- Cut into slices, dip in flour and fry in hot fat until browned.
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