• 1  cup enriched yellow cornmeal
• 1  teaspoon salt
• 2¹/₄ cups milk
• 1¹/₂ cups water
• Butter or margarine
• Syrup or honey

1. Combine cornmeal, salt, and 1 cup milk. Pour remaining milk and water into a saucepan and bring to boiling. Add cornmeal mixture gradually; cook and stir until thickened. Cover and cook over low heat 10 minutes. Pour into a buttered loaf pan, mold, or other container, and chill.
2. Turn out of pan and slice ¹/₂ inch thick. Cook on lightly buttered griddle or skillet until crisp and golden, turning once. Serve with butter and syrup or honey.

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