1 c. (each) cornmeal, cold water
1 tsp. salt
3 c. boiling water

Combine cornmeal, salt and the cold water. Gradually pour into boiling water, stirring constantly and return to boil. Reduce heat, cover. Continue cooking over low heat for 5 minutes stirring frequently; pour cooked mush into a bread pan that's been sprayed with Pam; cool, then cover and refrigerate overnight; cut chilled mush into 12 to 14 slices. Pan-fry over medium-high heat in small amount of butter until golden brown (about 10 to 12 minutes per side); serve with butter and/or syrup.