1 c. cornmeal
1 c. cold water
3 c. boiling water
1 tsp. salt
2 tbsp. butter

Grease loaf pan. Mix cornmeal and cold water in saucepan. Stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils. Cover; cook over low heat 10 minutes. Spoon into loaf pan. Cover, refrigerate overnight.

Unmold mush, cut as needed into 1/2 inch slices. Refrigerate leftover mush. Melt butter in skillet. Coat slices with flour, brown on each side. (Or mush may be fried without flouring.)