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

Mix 1 cup cornmeal and the salt. Stir in 1 cup cold water. In medium saucepan, bring 3 cups water to boiling. Gradually stir in cornmeal mixture. Cook over low heat, stirring constantly, until thick; cook covered and stirring occasionally, 10 minutes. Pour into 9 x 5 x 3 inch loaf pan; place wax paper directly on surface. Refrigerate until well chilled at least 4 hours. Remove cornmeal mush from pan, cut into 16 slices. Dip in remaining cornmeal, coating each side. Fry in butter until golden brown and crisp, about 4 minutes. Makes 8 servings.