1 cup cornmeal
1 cup cold water
3 cups water
1 teaspoon salt
Stir cornmeal into 1 cup cold water in a bowl.
Bring 3 cups water and the salt to a boil in a large saucepan. Add cornmeal mixture to the boiling water gradually, stirring constantly.
Cook for 5 to 10 minutes or until thickened, stirring frequently. Serve with sugar and milk or with butter.
Yields 6 servings.
Fried Cornmeal Mush: Pour hot mixture into lightly greased loaf pan. Cool at room temperature and then cover and refrigerate overnight.
Cut into thin slices. Fry in butter, bacon fat, shortening, oil or lard in skillet over medium-low heat until brown on both sides.
Serve with butter and syrup or as desired.