1 cup white corn meal
1 cup cold milk
1 tsp. salt
2 1/2 cups boiling water

Moisten corn meal with cold milk, then turn immediately into boiling salted water. Stir constantly until mixture thickens. Turn heat down to simmer and cook for 1 1/2 to 2 hours. Turn cooked mush into a square cake pan.

When cold, slice into 1/2-inch slices and deep fry in a hot iron skillet.

Submitted by: Kathryn Bolton