*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Stone ground yellow cornmeal
    1       c            Cold water
    3       c            Hot water
    1       t            Salt
                         Vegetable oil for frying
      1/4   c            All-purpose flour
   Flour for dredging
   In a small bowl, combine the cornmeal, salt, and
   flour. Gradually whisk the cold water into the
   mixture.  Bring the hot water to a boil in a large
   saucepan over high heat and gradually whisk in the
   cornmeal  mixture.  Stir and whisk until it boils.
   Cover, lower heat, and simmer for 5 minutes. The
   mixture will be very thick.  Pour into an oiled 9 x 5
   x 3 inch loaf pan and refrigerate overnight.
   The next day, cut the loaf into 1/2 inch slices.  In a
   skillet, heat 2 teaspoons of oil or bacon fat.  Dredge
   3 or 4 slices in the flour and fry them over low heat
   until golden brown on both sides.  Continue to cook
   remaining mush, adding oil to the skillet as needed.
   Serve with either maple syrup or Tomato Gravy and plan
   on 3 to 4 slices per person.
   From: Cooking from Quilt Country (Amish and Mennonite,
   Indiana) Shared By: Pat Stockett
                    - - - - - - - - - - - - - - - - - -