Boil 2-3/4 c water
Mix I c cold water, 1 C cornmeal, 1 t salt until smooth. Stir into boiling water and cook until thick. Cover. Cook 10-15 minutes more on low.

Pour into greased loaf pan. Cover with plastic wrap or wax paper and refrigerate. When cold and solid, unmold and slice. Fry crisp and brown in hot oil turning once. So good with bacon and eggs on a cold day!

Source: Margaret Glass