2 c. roasted corn meal
7 c. water
1 tbsp. salt

Mix the corn meal in 2 cups of cold water. Bring to a boil the remaining water and salt. Add the corn meal slurry to the boiling water. Cook slowly until thick, 15 to 20 minutes. Serve as a hot cereal with brown sugar, butter and milk. Cool the leftovers in a loaf pan and save for slicing to fry in fat. Serve fried mush with molasses topping.