Preparation:
Heat water to boiling in large saucepan; gradually stir in cornmeal and salt. Reduce heat and simmer, stirring frequently, until mixture is thickened, about 10 minutes; stir in equal.
Pour cormeal mixture into greased loaf pan, 7 1/2 x 4 x 2 inches. Cool to room temperature; chill until firm, 3 to 4 hours, or overnight.
Remove cornmeal from pan; cut into slices. Spray large skillet with cooking spray; heat over medium heat until hot. Cook cornmeal slices over medium to medium low heat until browned, 3 to 4 minutes on each side. Serve with Maple Flavored Syrup. |
