1 1/4 c. cornmeal
1 tsp. salt
3 tbsp. butter

Mix 1 cup cornmeal and salt in 1 cup cold water. In saucepan bring 3 cups water to boiling. Gradually stir in cornmeal mixture until thick. Cook covered, stirring occasionally, 10 minutes.

Pour into 9 x 5 inch loaf pan. Place waxed paper directly on surface. Refrigerate until well chilled at least 4 hours. Remove cornmeal mush from pan. Cut into slices. Fry in butter until golden brown and crisp, about 4 minutes each side.