Bring 2 3/4 cups water to a boil.
Mix cornmeal and salt with 1 cup water. To make a cornmeal slurry.
When the water comes to a boil, stir in the cornmeal slurry. Bring back to a boil, cover, and cook over low heat for 10 minuets, or until very thick. This is a bubbly mess while its cooking, so be sure and put a lid on your pot.
Pour the hot mixture into an untreated 4x6 inch loaf pan, and let cool for several hours.
When the cornmeal is completely civil, invert the pan onto a cutting board.
Heat a skillet over medium heat, and add a tablespoon or two of butter. Using a sharp knife, cut the cornmeal loaf into 1/4 inch thick slices, and lay them into the melted butter. Cook for about 10 minutes, or until the bottoms are lightly browned. It's nearly impossible to burn these at this point, since they have such a high water content.
Using a spatula, gently flip each piece and cook about another 5 minutes, or until lightly brown.
Serve with butter and syrup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 209.9mg||7 %|
|Potassium 64.9mg||2 %|
|Total Carbohydrate 31.5g||9 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 29.9g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
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