How to make it

  • Bring the 5 cupswater and salt to a boil
  • Mix the corn meal with the 2 cups cold water
  • Add mixture slowly to boiling water,stiring constantly
  • cook over low heat for 5 to 8 minutes, or until real thick
  • Pour into a large loaf pan let cool,then refrigerate
  • When chilled turn upside down on wax paper and unmold, then slice 1/4 to 1/2 inch thick, coat with flour on both sides
  • Fry till golden brown, drain on paper towels
  • To eat with eggs, brush lightly with butter.
  • Or omit butter and top with your favorite salsa
  • Makes about 16 to 18 slices

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