Recipe: Cornmeal Mush

This was one of my favorite foods as a kid.  

I remember that a little local restaurant near my childhood home, The Cabbage Patch, would serve this, and I would always choose it for breakfast. :)

Cornmeal Mush

1 cup yellow corn meal

1 cup cold water

3 cups warm water

1 tsp. salt

Bring 3 cups of warm water and salt to a boil in a large saucepan.

In small bowl, mix corn meal with cold water.

Gradually stir corn meal mixture into salted boiling water.  Cook 5 minutes, stirring constantly.

Cover, and continue cooking on low heat 10 minutes, stirring occasionally.

Pour cooked corn meal into loaf pan.  Refrigerate 2-3 hours or until firm.  Remove from pan and cut into 1/4 inch slices.  Roll in flour and pan-fry in a small amount of drippings until golden brown on both sides.  Serve hot with butter and syrup.