1/4 c. cooking oil
1 c. yellow or white corn meal
3 tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
2/3 c. water
1/4 c. milk
1 tbsp. butter

Combine corn meal, flour, and baking powder, salt and sugar. Mix well; gradually add water.

In a heavy bottom pot, add oil and corn meal mixture. Cover with a tight fitting lid and place over medium heat. Cook 5 minutes.

Uncover and stir. Cover; cook again, reduce heat to low, cook 15 minutes longer, stirring occasionally. Then add milk and butter. Cover for a minute or two. Serve hot with Louisiana cane syrup, or as a cereal with milk. This dish originated from the indians, and passed on to the Acadians, and is a delicious health-giving food.