Cornmeal Mush

Ingredients

3/4 cup cornmeal	3/4 cup cold water
2 1/2 cups boiling water	3/4 t salt
2 T oil (or margarine or butter)	flour

Directions

Mix cornmeal and cold water. Bring water and salt to boil. Add cornmeal/cold water. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover; simmer 10 minutes. Spread in greased load pan (9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches). Cover and refrigerate until firm, at least 12 hours but no longer than two weeks.

Invert pan to unmold; cut loaf into 1/2-inch slices. Heat oil in skillet. Coat slices with flour, cook in skillet until brown over med-low heat. Serve hot with syrup.

Notes

From "Betty Crocker's Cookbook", p 57.