Serves 4. Recipe is provided by Gayle B. Smith, who notes that white corn meal would have been used in the South during the Civil War era.
2 cups water
1 cup yellow cornmeal
1 tbl. butter
½ tsp. salt
1. Mix water, cornmeal, 1 tablespoon butter and salt. Cook and stir until thickened. Cover with waxed paper. Cool.
2. Shape into four 3-inch squares. Place on greased baking sheet, make indentations in top of each cake with edge of spoon. Bake at 400 degrees for 25 minutes. Serve with butter.
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