Preparation:
Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Mix cornmeal and 3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir until smooth.Spread in greased loaf pan, 9 X 5 X 3 inches.
Cover and refrigerate at least 12 hours or until firm. Invert pan to unmold. Cut into 1/2-inch slices. Coat slices with flour. Heat 2 tablespoons margarine or butter in 10-inch skillet until melted. Cook slices over low heat about 5 minutes on each side or until brown. Serve with molasses, jam, maple syrup or sour cream, if desired. 6 SERVINGS; |
