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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 16 |
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I grew up eatting this, we would have it on the weekends instead of toast with our eggs.You can spice it up by adding chopped jalapeno and garlic. You can put shedded cheese on it right after you take it out of the oil so that it melts. Ingredients:
5 cups water |
2 teaspoons salt |
2 1/2 cups corn meal |
2 cups cold water |
flour |
oil for frying |
Directions:
1. Bring the 5 cupswater and salt to a boil
2. Mix the corn meal with the 2 cups cold water
3. Add mixture slowly to boiling water,stiring constantly
4. cook over low heat for 5 to 8 minutes, or until real thick
5. Pour into a large loaf pan let cool,then refrigerate
6. 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
7. Fry till golden brown, drain on paper towels
8. To eat with eggs, brush lightly with butter.
9. Or omit butter and top with your favorite salsa
10. Makes about 16 to 18 slices
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