Enjoy this recipe from Autumn in the Country.
Submitted by: Pam Vienneau from West Haven, CT
4 c. cold water, divided
1 t. salt
1 c. cornmeal
3 T. butter, divided
Bring 3 cups water to a boil in a medium saucepan; mix in salt. Mix cornmeal with remaining cold water in a small bowl; stir into boiling water. Stir until thickened. Cover; cook over low heat for 10 minutes. Mix in one tablespoon butter. Spoon into a greased 9"x5" loaf pan; cover and chill overnight. To serve, unmold loaf pan; cut into 1/2-inch slices. In a skillet over medium heat, fry in remaining butter until golden on both sides. Serves 6 to 8.